Spicy Prawn Rolls and Hee Peow Soup

Spicy Prawn Rolls

Ingredients
6 Candlenuts
20 g Turmeric, peeled
1 tsp Shrimp paste (belacan)
8 tbsp Sugar
½ tbsp Salt
3 tbsp Tamarind pulp (assam), mixed with 140 ml water, squeezed and strained
340 g Dried prawns, soaked and finely pounded
285 ml Cooking oil
115 g Green chilies, thinly sliced
115 g Red chilies, thinly sliced
115 g Garlic, peeled and thinly sliced
225 g Shallots, peeled and thinly sliced
10 stalks Lemon grass, sliced slantwise
50 pieces Spring roll skin (ready-to-use), small
Cooking oil for deep-frying

Method

Filling making; Pound candlenuts, turmeric and shrimp paste together to form a fine paste. Add sugar, salt, tamarind water and dried prawns to the spice paste, mix and set aside. Heat wok with oil, when hot stir-fry the sliced ingredients separately until light brown. Set aside. In the same wok, fry spice mixture over low heat until almost dry. Return all the fried ingredients to wok with the spice mixture and stir-fry for 5 minutes. Then blend finely in an electric blender.

Prawn rolls making; Cut spring roll skins into quarters and scoop 1 tsp filling onto it. Roll, wrap and seal end with plain flour and water. Heat oil in a wok, when hot deep-fry rolls over moderate heat until light brown.

Hee Peow Soup (fish maw soup)
Ingredients

115 g Fried fish maw (hee peow), scald with boiling water, squeeze out water, cut into small pieces
4.5 liters Water
1 tsp Salt
1 tsp MSG, optional
50 Fish balls
900 g Cabbage, cut into pieces
55 g Chinese parsley (coriander leaves), chopped
Crisp-fried shallots
Pepper To taste

Stock
1 kg Chicken, whole, washed and cut into small pieces
3.5 liters Water
455 g Pork bones, chopped into small pieces
1 tsp Salt
1 tsp Peppercorns 

Prawn Balls
340 g Fish paste
150 g Prawns, shelled and minced
1 tsp Sugar
A pinch Salt
A few drops Red food coloring

 
Pork Balls
680 g Minced pork
340 g Fish paste
300 g Prawns, shelled and minced
1 tsp Salt
1 tsp Sugar
1 tsp MSG
1/4 tsp Pepper
1 tsp Dark soy sauce
1/2 tsp Sesame oil
2 tbsp Cooking Oil
170 g Carrots, skinned and finely shredded

Method

Prepare the stock: bring to boil over high heat 2.3 liters water and all the stock ingredients in a pan. Boil for 20 minutes. Then add 1.2 liters water and keep boiling. Reduce heat and boil for ½ hour. Strain; remove peppercorns and set stock aside.

Prepare prawn balls: In a bowl, combine fish paste, minced prawns, sugar, salt and a few drops of the red food coloring. Throw prawn paste against the side of bowl 10 times. Shape into candlenut-sized balls and drop into cold water. Set aside for ½ hour.

Combine minced pork with fish paste and minced prawns. Add the rest of the pork ball ingredients and mix well. Set aside. Bring to a rapid boil 4.5 liters water, 1 tsp salt and 1 tsp MSG in a pan. Drop in fish balls, prawn balls, meatballs. When cooked, transfer balls to plate and set aside. Boil cabbage until tender. Then add chicken stock and bring to boil. Put in fish maw and boil for 2 minutes. 

Remove from heat.
To serve: Put all ingredients into soup and bring to boil. Transfer into serving bowl and garnish with Chinese parsley, crisp-fried shallots and a dash of pepper.

Are you looking for Traditional Peranakan Food, See here.