Mauritian Hakien Recipe
Hakien is a traditional Mauritian dish consisting of a batter-dipped, deep-fried flour dough wrapper filled with ingredients such as pork, prawns, vegetables, or chicken.
It is commonly served as an appetizer, with a chili-garlic sauce or a chutney on the side, used for dipping.
RECIPE INGREDIENTS
For the batter:
250g of flour
380ml of water
a pinch of yellow food coloring
oil for frying
For Hakein:
1 packet of spring roll pastry
450g ground chicken or any protein of choice
150g finely sliced cabbage
150g soybean sprout
150g finely sliced bamboo shoot
150g grated carrot
2 shallots or 1 medium onion, chopped finely
2 tablespoons soy sauce
4 tablespoons oyster sauce
1 tablespoon cornstarch
3 chopped garlic cloves
1 piece chopped ginger
salt and pepper
DIRECTIONS ON HOW TO MAKE MAURITIAN HAKIEN RECIPE
In a large bowl, place ground chicken and add ginger, garlic, salt, pepper, 2 tablespoons oyster sauce and cornstarch. Marinate for at least an hour.
In another bowl marinate carrots, cabbage, soybean sprouts and bamboo shoots with 2 tablespoons oyster sauce and 2 tablespoons soy sauce for 30 minutes.
Under medium heat, cook the chicken with the chopped shallot. Once cooked, set aside in a bowl.
In the same pan, fry the vegetables for 3 minutes: the vegetables should not be overcooked and must remain crispy, reserve in a bowl
Take spring roll pastry and place a some vegetables with a fork to avoid wetting too much the spring roll sheet with the sauce then add some chicken and fold it
Glue the two end with water. Continue with remaining pastry and filling.
Prepare the batter with water, flour and food coloring and let stand.
Heat a frying pan with a little oil and sear quickly the hakiens on every side and set aside. Then move the hakiens in the batter and fry in hot oil bath.
Leave to drain the excess of oil on paper towels and serve them cut with some chili sauce.
HERE ARE MORE RECIPES YOU CAN ENJOY TOO
TRADITIONAL MAURITIUS CALAMAR CROUSTILLANT
GRATIN DE GIRAUMON (PUMPKIN GRATIN)
TRADITIONAL MAURITIAN BHAJAS RECIPE
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
For the batter:
250g of flour
380ml of water
a pinch of yellow food coloring
oil for frying
For Hakein:
1 packet of spring roll pastry
450g ground chicken or any protein of choice
150g finely sliced cabbage
150g soybean sprout
150g finely sliced bamboo shoot
150g grated carrot
2 shallots or 1 medium onion, chopped finely
2 tablespoons soy sauce
4 tablespoons oyster sauce
1 tablespoon cornstarch
3 chopped garlic cloves
1 piece chopped ginger
salt and pepper
Instructions
- In a large bowl, place ground chicken and add ginger, garlic, salt, pepper, 2 tablespoons oyster sauce and cornstarch. Marinate for at least an hour.
- In another bowl marinate carrots, cabbage, soybean sprouts and bamboo shoots with 2 tablespoons oyster sauce and 2 tablespoons soy sauce for 30 minutes.
- Under medium heat, cook the chicken with the chopped shallot. Once cooked, set aside in a bowl.
- In the same pan, fry the vegetables for 3 minutes: the vegetables should not be overcooked and must remain crispy, reserve in a bowl
- Take spring roll pastry and place a some vegetables with a fork to avoid wetting too much the spring roll sheet with the sauce then add some chicken and fold it
- Glue the two end with water. Continue with remaining pastry and filling.
- Prepare the batter with water, flour and food coloring and let stand.
- Heat a frying pan with a little oil and sear quickly the hakiens on every side and set aside. Then move the hakiens in the batter and fry in hot oil bath.
- Leave to drain the excess of oil on paper towels and serve them cut with some chili sauce.
Did You Make This Recipe?
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Ingredients
For the batter:
250g of flour
380ml of water
a pinch of yellow food coloring
oil for frying
For Hakein:
1 packet of spring roll pastry
450g ground chicken or any protein of choice
150g finely sliced cabbage
150g soybean sprout
150g finely sliced bamboo shoot
150g grated carrot
2 shallots or 1 medium onion, chopped finely
2 tablespoons soy sauce
4 tablespoons oyster sauce
1 tablespoon cornstarch
3 chopped garlic cloves
1 piece chopped ginger
salt and pepper
Instructions
- In a large bowl, place ground chicken and add ginger, garlic, salt, pepper, 2 tablespoons oyster sauce and cornstarch. Marinate for at least an hour.
- In another bowl marinate carrots, cabbage, soybean sprouts and bamboo shoots with 2 tablespoons oyster sauce and 2 tablespoons soy sauce for 30 minutes.
- Under medium heat, cook the chicken with the chopped shallot. Once cooked, set aside in a bowl.
- In the same pan, fry the vegetables for 3 minutes: the vegetables should not be overcooked and must remain crispy, reserve in a bowl
- Take spring roll pastry and place a some vegetables with a fork to avoid wetting too much the spring roll sheet with the sauce then add some chicken and fold it
- Glue the two end with water. Continue with remaining pastry and filling.
- Prepare the batter with water, flour and food coloring and let stand.
- Heat a frying pan with a little oil and sear quickly the hakiens on every side and set aside. Then move the hakiens in the batter and fry in hot oil bath.
- Leave to drain the excess of oil on paper towels and serve them cut with some chili sauce.