Prawn & Chicken Pandan Roll

This recipe was inspired by Angie's Oolong Tea Rolls but I'm using chicken and prawns meat instead cause my family doesn't keen in pork. Thanks again, Angie! This is such a wonderful recipe.

Ingredients for dumpling skin :
100gm four
60ml water
1 tspn pandan paste/1 tbps pandan juice

- add all ingredients to form a soft dough and divide into 10 portion.

Fillings :

1 whole boneless chicken leg, minced
200gm prawns, sliced into half
1 chopped onion
100gm chopped jicama
salt & pepper to taste
2 tspn corn starch
2 tspn sesame oil

- combine all ingredients together and leave aside.

Method :

- roll out the dough thinly and place in the filling.

Then seal it and again roll into a circle. And let it rest for 1/2 hour.



Preheat frying pan with a little cooking oil. Place in the rolls and pan fry over low heat.

And serve hot with spicy garlic soy sauce dipping! Yummm....