Every morsel is a relish really!
A marriage of flavours,a crunch of an absolute addiction and a filling so hearty that you would be sad really not to taste this sheer joy. We all have tasted and heard greatly of the Spring Rolls, haven’t we? And who doesn’t adore them! Same goes for these ones. Very traditionally Mauritius, Hakien to me are the local version of the classic Thai Spring Rolls. The only difference probably would be the fact that Hakiens are being coated in a batter and deep fried before being served compared to the usual spring rolls. However their similarities still remain the fact that you have a wide alternative when it comes to their fillings. From a selection of mix veggies, to prawns , chicken or even pork fillings.
A little tedious to make but great news is that you can pre make and store to be used later if needed. They are the most glamourous when it comes to appetizers or street food here in Mauritius because they are being sold at selective places around the island really. I like to call them the King to appetizers because they indeed do shine out there displayed in all their splendours on the food trays. Else they definitely don’t go unnoticed at engagement or reception parties. Being largely present during the Chinese Spring Festival here in Mauritius, Hakien will definitely grab your attention and conquer your heart to have a few ready on the go to take along at home with you.
I tried my best into getting close to the original recipe after a few try outs really. The memory I have for these and why did I chose to make them again are mostly because of the wide amount of weddings I have been going to when I was in my teen ages. I still remember the times my cousins were getting married and how dozen of batches of these were being deep fried and served. I would stand near and observe the cook meticulously making them and frying them in hot oil. All golden and crispy served with a multitude of chutneys and sauces. Mauritius and their ‘’Gato D’huile’’ – Oily cakes share a very profound love story really because they aren’t only snacks or street food. They are what binds everyone!
I am sure you also share a lot of memories when it comes to these great appetizers and probably have your own favourites. Whatever it is and whichever appetizer is among the mostly eaten at yours, I would love to hear all about it. Do not hesitate to connect with me to my facebook page or twitter. A pleasure really to be all ears to you.
Tasty Homemade Hakien – Mauritian Style Spring Rolls
Yield 10 – 13 Hakiens
Preparation time : 30 mins
Cooking time : 20 mins
- 25 Spring roll sheets / Rice Paper
- 2 eggs (beaten)
- Vegetable oil for frying
Ingredients for the filling :
- 250g of minced chicken / chicken
- 200g of shredded cabbage
- 100g carrots cut in julienne
- 75g of bean sprouts
- 1 white onion sliced
- Coriander leaves roughly chopped
- 3 tbsp of fish sauce
- 2 birds eye chillies (optional)
Ingredients for the batter :
- 2 cups of all purpose white flour
- 3 tbsp of Corn starch
- ½ cup of water
- Pinch of food colourant (yellow)
- In a large bowl, mix all your ingredients for the fillings. Leave to rest for approx. 10 mins until all is thoroughly marinated.
- In the meantime, take your spring roll sheets and the beaten eggs. On a flat surface, take 2 sheets and glue them together with the help of the beaten egg.
- Take a big spoonful of the fillings and put on the sheet and fold respectively (as show step wise below)
- Prepare your batter for coating and dip the spring roll logs each at a time into the batter.
- Heat a large pan with vegetable oil for deep frying and leave to heat to a medium hot temperature.
- Coat properly each spring roll and deep fry until golden brown.
- Strain on paper towel and serve crispy hot with any sauces of your liking
How to fold Hakien (Step-wise)
Note : The batter should be of a think consistency and avoid adding too much food colourant as it alters the taste of the Hakiens at the end.
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