Optional: you can substitute the prawn with fish or
1/2 cup finely chopped green cabbage
1/2 cup finely grated carrot
1/2 cup finely cut bamboo shoots 3-4 cm long
1 cup white flour
2 tablespoons vegetable oil for the pastry
3-4 tablespoons corn flour
salt and pepper to taste
oil for deep frying
Shell and devein the green prawns. Finely chop with
a sharp and heavy knife so as not to mash up the prawns. Transfer the
finely chopped prawns into a large bowl for mixing with other
Finely slice the green cabbage and cut into short
3-4 cm long strips. A half cup of the finely sliced cabbage is required.
In fact, you can mix and match your own ingredients. Finely cut the
bamboo shoots into 3-4 cm long strips. Put into the bowl with the finely
chopped green prawns.
Using a potato peeler, peel the carrot. Still using
the potato peeler, peel off 3-4 cm lengths thin strips of the carrot. A
half cup of the thin carrot strips is required. Put into the bowl with
the other ingredients. Season with salt and pepper. Do not use too much
salt or pepper. Mix well the ingredients, salt and pepper together with
Add in small quantities and gradually
the corn flour to obtain a coherent mix that you can shape into self
standing sausages. About 2-3 cm in diameter and 10 cm long. Use your
hand and fingers to slightly compress the mixture into sausage shaped
pieces. Thinly sprinkle flour on the kitchen bench and roll the sausage
shaped pieces in the flour to stop the latter from sticking to the
plate. Place the sausage shaped pieces on a non stick surface and leave
in the fridge uncovered for 30 mins to 1 hour.
Meanwhile prepare the batter. Put 1 cup of sifted
fine white flour with 1 teaspoon of salt into a mixing bowl, with a
large enough flat surface as you will need to roll the sausage shaped
pieces in the batter later. Add 2 tablespoons of vegetable oil
into the flour. Mix well. Gradually add the cold water in small steps.
Mix well in the same circular motion until the mix becomes aired up with
some bubbles or air traps showing. Use a wire whisk to incorporate as
much air into the batter as possible. Make sure that the batter stays
Keep mixing / add water until a semi liquid
batter is obtained that would stick to the surface of the sausage shaped
ingredients. Remove sausage shaped pieces from fridge. If shape has flat
bottom, gently reshape into round pieces.
Heat up oil for deep frying over a medium to
low heat. Frying pan should be deep and large enough for the battered
sausage shaped pieces to fry freely without touching the bottom or
sticking to each other.
When the oil is hot enough, carefully take sausage shaped pieces one
by one and carefully coat with the batter. Allow excess batter to drip
off. Make sure that a uniformly coated batter is obtained. Obtain some
assistance if possible. Slowly drop
into the hot oil. It is recommended that you do 2 or 3 at a time. Using
a wooden spoon or tongs, make sure that the pieces don't stick to each
other and turn over at regular intervals to ensure even cooking. Allow
the battered pieces to cook to a very slightly golden colour. Immediately
remove from frying pan and place on a wire drip tray.
Repeat with the other sausage shaped pieces, batter and fry as per
When all the sausage shaped pieces have been battered and fried.
Turn off heat.
Add water in small quantity to the batter until a thinner batter is
obtained. This is to provide for a thinner batter to coat the already
cooked pieces of the hakiens.
Repeat the batter and frying process, using the already cooked
battered pieces. This will build up a second crispy coating to the hakiens. Cook
until a light golden crispy finish is obtained. Remove and place on a
wire rack. Do not overcook. If the layered crispiness of the coating is
not enough, you can repeat this last step.
Enjoy with chilli or garlic sauce. Cut the hakiens at an angle with
a sharp knife and serve as gajacks.
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