Wok-Fried Rice Rolls with Green Beans and Chinese Basil Paste – Cravemag Hong Kong & Macau

Crispy, chewy chewing fun tossed in a herbaceous homemade paste.

Recipe by Ho Chun-hung, chef de cuisine at Sha Tin 18, Hyatt Regency Sha Tin.

*featured in Crave’s Issue 88, October 2017


Overnight; 10 minutes


(Serves 4)

220g Chinese rice rolls

40g green beans

10g carrot, in sticks

10g mushrooms, sliced

1 splash light soy sauce

1 splash dark soy sauce

1 pinch sugar


18g Chinese basil leaves

8g Jinhua ham

8g baby shrimps

6g Chinese whitebait

3g preserved soy beans

8g garlic

12g shallots

A pinch of salt

      1. Prepare the basil paste

  • Chop the basil leaves, add salt and rub in evenly, using your fingers. Set aside to dry overnight. Soak the whitebait in water for one hour, then drain and pat dry with paper towels to absorb excess moisture.

  2. Make the sauce

  • Heat oil in a wok to 150°C. Add the chopped shallots and minced garlic and stir-fry until the shallots start to soften. Add the Jinhua ham, whitebait, salted basil leaves and preserved soy beans. Stir-fry for five minutes.

  3.  Stir-fry the rice rolls

  • Heat oil in a wok. Stir-fry the green beans, carrot sticks, mushrooms and scallions until they start to soften. Add the rice rolls and basil paste and mix well. Season with soy sauce and sugar.


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