Prawn and Bacon Rou Bing

Phillip Kraal, Bamboozle
Cook time 2 hours + refrigeration
Servings 6


300 g raw, peeled prawn tails 
100 g firm, white fish fillets (of your choice)
1 tsp fresh thyme picked free of any stalks
I clove of garlic, peeled
50 g bulb fennel, cut into small pieces
½ tsp mild chilli paste
½–1 tsp fish sauce
50–60g lean, bacon, finely chopped
4 cups strong flour
2 tbsp curry oil
pinch of salt
warm water to create a smooth dough

Prawn and Bacon Rou Bing


Place 200g prawns, the fish fillets, thyme, garlic, fennel and chilli into a food processor and blend to a smooth paste. Adjust the seasoning with fish sauce before removing it from the processor into a mixing bowl. 

Chop the remaining prawns by hand and add them to the paste together with the chopped bacon.

Add the oil and salt to the flour then slowly add warm water to achieve a smooth, firm dough. Knead for approximately 3–4 minutes. Cover the dough and rest it for 30 minutes before kneading it for a further 3–4 minutes.

Divide into small balls approx 40–50g in weight, knead each ball for 3–4 minutes then cover for 10 minutes. Roll each ball out thinly and fill.

Roll out the Rou Bing dough balls and fill with a tbsp of the paste, crimping the edges together. Cook the filled balls in a flat sandwich grill (both top and bottom heat) until golden brown.

I like to serve these with tzatziki or any fresh tasting, tangy sauce.