Ngo Hiang ~ Spicy Chicken/Shrimp Roll

Make 15 Rolls

Ingredients:
1 tbsp oil

5 shallots ~ sliced

500g minced chicken

300g shrimps ~ chopped coarsely

8 water chestnuts ~ peeled & chopped

1 egg

1 large dried bean sheet ~ cut into 15 equal rectangles

1 tbsp corn flour ~ for paste

Seasoning:

½ tsp five-spice powder

1 tsp salt

1 tsp sugar

1 tsp black soy sauce

Pepper to taste

1 tbsp corn flour

Directions:

1. Heat 1 tbsp oil in a work & fry shallots until golden.   Set aside.
2. Mix chicken, shrimps, water chestnuts & egg in a large bowl.
3. Add the seasoning & blend in corn flour.   Finally add the fried shallots & shallot oil.  Mix well to combine.
4. Soak the dried bean sheet for about 1-2 minutes.   Wipe both sides of the dried bean sheet with a damp cloth to rid it of excess salt.
5. Place a small amount of meat mixture in the middle of the sheet & roll like a spring roll.   Use corn flour paste to seal.
6. Place rolls on a heatproof plate & steam for 10 minutes or so in covered wok.   Cool.   Serve with chili sauce.