Seaweed Chicky Roll

M&S recipe coconut milk seaweed chicky roll


  • Bean curd sheet, cut into 6 x 6 size
  • Seaweed sheet
  • Egg (beaten for egg wash)
  • 250g chicken meat, minced
  • 3 water chestnut, finely chopped
  • 50g carrot, chopped
  • 2 sprigs spring onion, sliced
  • ½ tsp pepper
  • ½ tsp salt
  • ½ tsp chicken stock powder
  • 200ml M&S Reduced Fat Coconut Milk
  • 1 cup tomato sauce
  • 3 tbsp vinegar
  • 1½ tbsp sugar
  • 3 cloves garlic, finely ground
  • ¼ tsp salt (Mix the above ingredients well and simmer over low flame for 5 minutes)
  • Mix ingredients A well.
  • Lay a piece of seaweed sheet on top of bean curd sheet, then spread 2 tablespoon of chicken mixture evenly (like spreading jam on bread). Roll up, seal with beaten egg. Repeat this until the meat has finished.
  • Deep fry in medium hot cooking oil till golden brown and crispy. Serve with special sauce.

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