Recipe by: Winnie Ong

Source: Winnie Ong

Makes 20 pieces

A Tasty Chinese New Year Treat of Hokkien origin


  • 1 large sheet of tofu skin
  • 250 g prawns (medium), peeled and deveined, lightly chopped
  • 100g minced pork
  • 40g mackerel fish paste
  • 4 water chestnuts, peeled and minced
  • 1 clove garlic, minced
  • 1 spring onion, chopped
  • ¼ onion, chopped
  • 15g carrot, chopped
  • 1 tsp salt
  • ½ tsp Chinese five spice powder
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • White pepper
  • 2 Tb corn starch
  • 1 egg
  • Dipping sauce: Sweet Chilli or Sweet Black Soy (Kecap Manis)


  • Mix all ingredients (except tofu skin and dipping sauce) into a mixing bowl to get a sticky paste.
  • Cut tofu skin into quarters. Lightly rub them with a damp, clean cloth to soften them or lightly rinse with water to remove excess salt.
  • Fill and line each tofu skin with the prawn mixture lengthwise and roll up the sheet to form a roll. Ensure that the roll is packed tightly.
  • Set the rolls on an oiled dish and place into steamer.
  • Steam the rolls for 15 mins. Keep aside to let it cool.
  • Cut into 1.5” pieces.
  • Dust with some rice flour, deep fry in hot oil (medium flame) till golden brown.
  • Serve hot or warm, with dipping sauce.

Download PDF here: Singaporean HeiZho (Crispy Prawn and Pork Rolls) Winnie Ong