Ingredients:
1 lb pork butt, cut into ½ inch strips
1 package dry bean curd skin, soaked in water to soften
oil for deep frying
Spices:
1 medium red onion, chopped finely
1 tsp. five-spice powder (ng heong fun)
1 tsp. sugar
1 tsp. cornflour
salt and pepper to taste
Dipping Sauce:
¾ cup rich meat stock
2 tsp. cornflour
2 tsp. tapioca flour/starch
¼ tsp. five spice powder (ng heong fun)
2 tsp. water
2 Tbsp. dark soy sauce
1 large egg white
salt and sugar to taste
Method:
1. Marinate meat strips with spices for at least half a day. Remove beancurd sheets and cut into 5" X 7" and gently pat dry with paper towels.
2. Spread the meat fillings on the beancurd sheet. Wrap into a roll and seal with flour paste (some flour mix with a little water). Do the same with the rest of the meat.
3. In a deep pot, heat enough oil on high. Fry in rolls in small batches until crispy and golden, about 10-15 minutes. Drain on paper towels.
4. In a small saucepan, bring stock to a boil. Mix the flours with a little water into a smooth paste, add to the stock to thicken. Add sugar, five spice powder, soy sauce, sugar and mix into sauce. Simmer over low and cook until sauce has thicken. Adjust seasonings to taste and stir until sauce turns smooth. Add in egg white and stir with a fork to form thin strands. Remove from heat.
5. Cut rolls into slices and serve with dipping sauce.
