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Ingredients (serves 4)
- 1 bean curd sheet
- 320 grams shelled prawns
- 2 water chestnut
- 1 tsp cornstarch
- 1 tbsp egg white
- salt and pepper to taste
- oil for deep-frying
Method
- Clean prawns and rinse well,
soak dry and minced into prawn paste. Finely chopped water
chestnuts and mix well with prawn paste and egg white, add
seasoning to taste.
- Spread out the bean curd sheet
and cut into 2 portion, wet sheets with a wet cloth then place
equal amount of prawns mixture onto the bean curd sheets. Roll
it up and and steam it with medium heat for 5 minutes.
- Leave the steamed rolls to
cool then cut into thin slice.
- Coat slices thinly with
cornstarch and deep-fry until golden in color. Drain well and
serve with spicy sauce.
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