Yee chai paeng/ear biscuit
Ingredients
4
Preparation
Preparation15 min
Cook time20 min
- Pound/grate peeled shallots and mix with 3 tablespoons of water. Pass through a sieve and squeeze as much juice from the shallots. Discard the pulp.
- Mix all other ingredients together and add in the water with the shallot's juice. Keep adding water, 1 tablespoon at a time until a soft and pliable dough is formed. Knead dough until it is smooth.
- Cut dough into 2 portions and roll one portion out into 4 inch x 7 inch rectangle. Even and straighten edges the best you can.
- Roll the dough up tightly, like you would a carpet, making a 4 inch log. Wrap log loosely with plastic wrap and place it inside the cardboard roll(roll is from the center of toilet rolls).
- Using a chinese rolling pin, pound biscuit to fit the cardboard roll and leave in the freezer for 30 minutes. Repeat with the other portion of the dough.
- After 30 minutes, remove dough and slice dough into even thickness slices. Heat oil for deep frying and when oil is 350f, lower the biscuits and deep fry until golden brown.
- Remove and drain well. Cool before serving or pack into airtight containers. Serves.
