Kuang Chiang Master Class

What in the world is Kuang Chiang?

This Teochew delicacy is rarely sold commercially. Many non Teochews and younger generation Teochews are not aware of this yummy vegetarian existence.  This is a humble snack made up of freshly shredded root vegetables like Taro (yam), yam bean (seng kuang), radish, carrot and groundnuts wrapped in bean curd skin steamed and fried to perfection! Dipped with the savoury Kampong Koh Chili Sauce is the best combination.

With MasterChef May Yee

 Stuffing Ingredients (in ratio) 

Taro (Yam) - 1

Yam bean (Seng Kuang) - 1

Radish - 1

Carrot - 0.5

Groundnuts (toasted) - 0.2 (or more if you wish)

Tips

• To know if Taro is the starchy kind, cut into taro & the blade of knife will yield a powdery film
• Small & Slim Radishes are the most fragrant. Buy local varieties
  
  

 Seasonings 

Salt, Sugar, White Pepper, Five Spice Power - to taste

Sesame Oil (a dash for fragrance), Groundnut Oil (for smoothness to entire stuffing) & Dark Soy Sauce for colour

 Binders (Ratio) 

Rice Flour - 1

Corn Flour - 1

Plain Flour - 2

 Others  

Wrapper - Dried Bean Curd Sheet (preferably non salted version)

Tool - Sushi Bamboo Roller

Edible Glue - Flour + Water

 Method - Stuffing 

1. Shred all the root vegetables with box grater. Ensure the shreds are uniform and preferable approx 2 inches in length. Too short will be turned into mash.
2. Combine all shredded vegetables and add in some salt. Mix and let sit for 15 minutes. This step is to draw excess moisture from the vegetables. We do not want soggy Kuang Chiang.
3. After 15 minutes, you will notice quite a substantial amount of liquid at the bottom of the vessel, continue to squeeze out as much liquid from the vegetables and transfer to another vessel. Best to use a muslin cloth.
4. To the squeezed vegetables, add in the toasted groundnuts, seasonings and binders.
5. Mix all the ingredients evenly with seasonings and binders. Do a taste test and adjust accordingly.
6. Leave to stand for a few minutes to rest.
   
   

 Method - Wrapping 

1. You can wrap small & delicate Kuang Chiangs like we did or you can go for giant sizes.
2. Wrap them like how you would roll a spring roll on diagonal side or lengthwise (we did lengthwise)
3. Seal the edges with a glue made out of flour & water (thick consistency please)
4. It is important to wrap the rolls TIGHTLY but do not have to use too much muscles otherwise you will smashed the roll. Loose rolls will result in stuffing falling apart when fried.
   
   

 Method - Cooking 

1. Steam the rolls for about 10 mins.
2. Allow the rolls to cool at room temperature.
3. Its best to chill the rolls for a few hours to allow it to 'set'
4. Cut to bite size pieces - 1 inch diagonally
5. Heat pan & fill with 1/2 inch oil, once oil is warm (not smoking), pan fry the pieces till golden brown, fragrant & with a nice crunch.
6. Drain excess oil, allow to cool slightly and serve with a good chili sauce!      

 Photos 

Step By Step Guide: