Teochew Steamed Phoenix Prawn Rolls – The Singapore Women’s Weekly by womensweekly.com.sg

Impress your guests with handmade Teochew prawn rolls thanks to this recipe from Chef Cheng Fa Kwan, the executive chef of Paradise Teochew Restaurant. When sliced and plated, the rolls look like a flower, which will look pretty for the Lunar New Year reunion dinner…

Recipe by womensweekly.com.sg

Check full recipe at womensweekly.com.sg


broccoli, celery, chestnut, chicken, chicken stock, egg, fish, fish sauce, pork (belly), prawns, salt, dried, oil, water, sauce, pepper, flour, eggs, egg yolks, sugar, egg whites, cornstarch, mustard, white pepper, pork, water chestnut, belly, mince, pork belly, prawn, stock, vegetables, wheat, paste, ingredients, yolks, leaves, mustard greens