Makes 14–15 sandwiches
This sandwich originates from Keelung Night Market but it has become so popular, it can be found in almost any night market in Taiwan. This dish got its name from its shape as it resembles a boat. Salad boat sandwiches are typically served with Taiwanese-style sweet mayonnaise, cucumber, tomato, ham and soy eggs, but you can fill the bread rolls with other ingredients as desired.
Bread Rolls
350 g (12 oz) bread flour
60 g (21/4 oz) plain flour
1 Tbsp milk powder
50 g (13/4 oz) castor sugar
1 tsp salt
1 egg
14 g (1/2 oz) dried yeast
180 ml (6 fl oz / 3/4 cup) water
50 g (13/4 oz) unsalted butter,
softened at room temperature
200 g (7 oz) breadcrumbs
1 litre (32 fl oz / 4 cups) vegetable oil or sunflower oil
Taiwanese-style Sweet Mayonnaise
1 tsp salt
90 g (31/4 oz) castor sugar
50 ml (13/4 fl oz) water
30 g (1 oz) potato starch or cornflour
4 tsp rice vinegar
2 eggs
400 ml (131/2 fl oz) vegetable oil or sunflower oil
Filling (Optional)
1 cucumber, sliced
4–5 tomatoes, cut into wedges
or sliced
14–15 slices of ham
Soy sauce eggs, sliced (page 76)
1. Prepare the bread rolls. Place both types of flour, milk powder, sugar, salt, and egg into a mixing bowl. Stir the yeast into the water until dissolved, then add to the mixing bowl. Knead the mixture for 5–10 minutes until the dough is smooth. Add the butter and mix evenly.
2. Cover the dough with a clean damp cloth or a sheet of plastic wrap. Set aside for 1–1 1/2 hours for the dough to rise. The dough should double in size.
3. Divide the dough into 14–15 portions, each weighing about 60 g (21/4 oz). Roll each portion of dough into a ball. Press a rolling pin into a ball of dough and flatten the centre portion of the dough.
4. Using your fingers, roll up the flattened dough so it is slightly tapered at either end.
5. Dip the dough into some cold water, then coat it with breadcrumbs. Place on a tray. Repeat with the remaining balls of dough. Cover the coated dough with plastic wrap and set aside for 30–40 minutes for the dough to rise.
6. Heat the oil in a wok over high heat. Lower 2–3 rolls into the oil and deep-fry for 3–5 minutes until the rolls are golden brown. Remove and drain well. Repeat until all the rolls are done.
7. Prepare the mayonnaise. Place the salt, sugar, water, potato starch or cornflour and rice vinegar into a small saucepan. Cook over low heat, stirring constantly, until the mixture turns into a sticky, translucent paste. Remove from heat.
8. Lightly beat the eggs and gradually add the cooked mixture to the eggs, whisking until it takes on a creamy, buttery colour. Gradually add the oil, whisking all the time. (The oil will alter the viscosity of the mayonnaise and you can adjust the amount of oil added to your preference. I typically use about 400 ml / 131/2 fl oz oil.)
9. Slit the rolls and spread with some mayonnaise. Fill with cucumber, tomato, ham and soy eggs or as desired.
