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Fried Crab Rolls 蟹棗 'Hoi Jo'

Delicious and essential on the Chinese New Year's table

These rolls are a pleasure to enjoy during the Chinese New Year celebrations. Their taste comes from the mix of the sesame oil, the Sichuan pepper and the crab. The water chestnuts add crunch and make the rolls less dense. You can also add to the filling mixture some rice alcohol, also called Shaoxing rice wine.

The rolls are wrapped in tofu skin, also called bean curd sheets. This ingredient will bring crisp and a pleasant flavor after frying. In the shops, you can find two kinds of tofu skins: dried, you will then need to soak them in water before using; soft and slightly moistened version. The latter are much more practical because ready to use.

Depending on the recipe version there will be more or less bean curd skin thickness around the filling. I advise you to use many, because it will bring more tofu flavor and a lot of crunch.

Be careful after steaming: handle your rolls carefully, and let them cool down for at least one hour. This will allows the water to evaporate well before frying.

Always serve with a sweet and sour sauce in generous quantity. The one that marries best with the hoi-jo is the plum sauce.
Bon appétit

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Ingredients for 8 people

  • 1kg of ground pork
  • 350g of crab crumbs
  • 340g of water chestnuts
  • 250g of tofu leaves (bean curd leaves)
  • 3 tsp of Sichuan pepper
  • 1 tsp of salt
  • ½ tsp of ground pepper
  • 2 tbsp of oyster sauce
  • 3 tbsp of sesame sauce
  • 3 tbsp of soy sauce
  • 4 garlic cloves
  • 3 shallots
  • Kitchen string
  • Frying oil


  • Fried Crab Rolls Hoi Jo
     
  • Fried Crab Rolls Hoi Jo
     
  • Fried Crab Rolls Hoi Jo
     



Plum sweet & sour sauce

The perfect dipping sauce for your Fried Crab Rolls Hoi Jo

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