Teochew deep fried prawn roll aka hae chor is an iconic dish Teochew cuisine. It is usually served along with a sweet sauce. By the look of it, it does resembles the Hokkien Ngoh Hiang. Both are made using prawn and meat mixture and is wrapped using beancurd skin. Except that Teochew version has more prawns than meat.
No doubt, many local Singapore food can’t go without sambal chilli. Singaporeans love our chilli! A good sambal can elevate a dish or be used as a master sauce in creating many more dishes. It is definately labor intensive as it requires long hours of cooking time over stove. But trust me, it is all worth the effort!
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