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How to make hekeng

This recipe is to make 6 sticks of prawn cake, or Hekeng in Chinese.

278
STEPS
INGREDIENTS
Chili, celery, and onion sliced as thin as possible. 4 eggs.

Chili, celery, and onion sliced as thin as possible. 4 eggs.

Minced pork and prawn, and the tofu wrapper

Minced pork and prawn, and the tofu wrapper

Add 100g of flour or until the mixture is dense enough to be wrapped.

Add 100g of flour or until the mixture is dense enough to be wrapped.

Pour egg into the mixture. Mix.

Pour egg into the mixture. Mix.

Mix thoroughly.

Mix thoroughly.

Add celery, chilli and onion.

Add celery, chilli and onion.

Add 3 teaspoons of salt and some MSG (or kaldu jamur). Mix.

Add 3 teaspoons of salt and some MSG (or kaldu jamur). Mix.

Put the mix onto the tofu wrapper. Leave some space for the edges.

Put the mix onto the tofu wrapper. Leave some space for the edges.

Looks like this. Ready to wrap. One layer is enough (don't overlap too much)

Looks like this. Ready to wrap. One layer is enough (don't overlap too much)

The finished hekeng

The finished hekeng

We can steam three at the same time. Put this into your rice cooker and steam it while cooking rice simultaneously.

Rice cook mode

Rice cook mode

The hot steaming Hekeng ready to be sliced and fried

The hot steaming Hekeng ready to be sliced and fried

  • 4.0 egg
  • 2.0bnch Celery
  • 3.0 Onion
  • 1.0 Red Chili
  • 1.0kg Prawn (before peeled)
  • 1/4kg Minced pork belly (Sam can)
  • 1.0 Kulit tahu
  • 100.0g Flour