Ingredients

(A):
  • 150g deboned chicken breast meat, minced
  • 50g prawns, minced
  • 100g potatoes, boiled until soft and then mashed
(B):
  • 4 water chestnuts (ma tai), chopped finely
  • 2 crab sticks, shredded and chopped finely
  • 1 tbsp chopped coriander leaves
  • 1 tbsp chopped fresh red chillies
  • 2 tbsp finely chopped carrot
  • Seasoning:
  • 1/4 tsp salt
  • Dash of pepper
  • 1/2 tsp sugar
  • 1/2 tsp Chinese five spice powder
  • 1 tsp  chicken stock powder or granules
  • 1/2 tsp sesame oil
  • 1 tsp corn flour
  • 1½ tbsp egg white
  • 10–11 slices white bread
  • 1 sheet nori, cut into thin strips
  • 1 cup breadcrumbs
  • The white of one egg
Method
  1. Combine ingredients (A) in a mixing bowl. Add in ingredients (B) and stir in seasoning. Mix until well combined and mixture turns springy.
  2. Trim off all sides of the bread. With a rolling pin, flatten the slices of bread.
  3. Place 1½ tablespoons of filling on one side of a piece of bread.
  4. Roll up tightly and brush the edge of the bread with a little egg white to seal it.
  5. Steam the rolls over rapid boiling water for six to seven minutes. Remove the steamed rolls and leave to cool completely.
  6. Cut each steamed roll into two. Dip the pieces lightly in egg white and toss in breadcrumbs.
  7. Wrap a strip of nori in the middle of each piece and deep-fry in hot oil until golden.
  8. To serve: arrange on a plate in the form of firecrackers.
  9. Serve with wasabi, mayo, chilli sauce.