Glutinous Rice Rolls with Assortment
Steam the Chinese sausage and dice into small pieces. Stir fry with the dried shrimp and spring onion till fragrant.
Mix well with the cooked glutinous rice and 1 tsp of light soya sauce.
To avoid stickiness, use a piece of clear plastic food wrap and place the fish colloid on top. Flatten the fish colloid into a rectangular shape.
Place the glutinous rice on top of the fish colloid, leaving some space at both lengths of the rectangle for folding.
Taking hold of one length of the plastic food wrap, roll the fish colloid outwards and seal both openings together. (The fish colloid should surround the glutinous rice entirely.
Steam it over high heat for about 8 mins. Carefully peel off the plastic food wrap. Leave to cool.
Deep fry the cooked glutinous rice and fish roll with hot corn / peanut oil until it is golden in color.
Drain oil, use kitchen towels to absorb excess oil from the rolls, then cut the roll into small pieces.
Display the cut pieces nicely on a dish and serve.
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