mauritian hakien
Ingredients
Follow our video below and feel free to replace any ingredients in the filling to make it vegan or vego!
The filling
- 15 pcs rice paper sheet
- 500 g chicken mince
- 150 g carrot grated
- 100 g cabbage shredded
- 50 g bamboo shoots cut in julienne
- 10 g black fungus cut in julienne
- 1 tbsp garlic minced
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tsp corn starch diluted in 4-5 tbsp water
- 1 pinch salt
- ½ tsp white ground pepper
- ½ tsp black ground pepper
- oil to stir fry
Hakien batter
- 250 g plain flour
- 50 ml vegetable oil
- 350 ml water
- 1 tbsp salt
Instructions
The filling
- Pour some oil in a large frying pan on medium-high heat. Add the minced garlic and stir for a few seconds.
- Next, add the chicken mince and cook for 5mins while stirring from time to time.
- Next, add the carrots, cabbage, bamboo shoots and black fungus. Cook for 1–2mins while stirring well to combine everything.
- Then add the seasonings — light soy sauce, fish sauce, pepper and salt — and mix well to combine.
- Next, add in the diluted corn starch liquid and stir to combine well. The filling mixture should start to feel more sticky.
- Transfer the filling to a bowl and set aside to cool down before assembling the Hakien.
The batter
- In a large bowl, add all the batter ingredients and whisk until everything is well combined and the consistency is a smooth batter liquid.
Assemble the Hakien
- Check out video for full details!
- Start by dipping the rice paper sheet into cold water for a few seconds.
- Then place about 2 tbsp of filling into the centre of the rice paper sheet, and roll the rice paper similar to a spring roll, burrito or wrap!
Cooking
- Fill a medium-large pot half-way with vegetable oil and heat on medium-high heat.
- Dip the rolled up Hakien in the batter mixture, then gently place it in the deep frying oil.
- Deep fry them for 5mins, then take them out and let cool down for 10mins.
- Once the Hakien are cooled down, deep fry a second time by dipping in the batter again and gently putting it back in the deep frying oil for 10mins or until golden brown.