This is one of those dishes that everyone at home will eat. There are many ways to cook this.
What is shown here uses fish paste. If you have more money to spare, you can buy prawns, grind them into paste and use that instead. It worked well using sotong (squid) too.
Instead of having asparagus, you can have carrot stick, celery stick, bell pepper, etc or all of it in it. It all depends what you like or for my case what my kids like.
If you chose to have the vegetables in the roll, you don't even have to add extra vegetable in the sauce. In fact, I don't even have the sauce if the kids are not eating.
I have baked what you see here. You can pan fry it with a little oil and for a healthier choice, you can steam it.
You can come out with many different ways to do this just using the concept of this dish and it's not that difficult to make this as well.
- 150g Fish Paste
- 8 slice thin Lean Meat (get either meat for shabu shabu or use a tenderizer to pound it thin)
- 16 Thai Asparagus
- Salt and pepper
- 1/2 tablespoon Chinese Cooking Wine
- a little oil
- Carrot and Baby corn, sliced
- 1 clove Garlic, minced
- 150ml Broth
- Salt and Pepper
- Cornflour Mixture
How to do it:
- Season fish paste with wine, salt and pepper.
- Lay down pork and spread fish paste evenly.
- Place two asparagus on one end and roll up.
- Spread oil sparingly on the meat.
- Put the loose end down on a oven proof dish.
- Bake in oven for 10 minutes or till cooked.
- Set aside.
- Heat wok with a little oil.
- Stir fry garlic till fragrant.
- Add in the vegetables and stir fry for 1 minute.
- Add in the broth and bring to a boil.
- If you want your vegetables to be softer, reduce heat to a simmer and cover the wok.
- Cook till the vegetables are soft to your desire.
- Add salt and pepper to taste.
- Thicken with cornflour mixture.
- Pour sauce over the meat rolls and serve.
- Click HERE for printer-friendly version of an original recipe.