Prawn Roll
220g Minced Pork200g Fish Paste
200g Shrimps, roughly chopped.
7 pcs Water Chestnut, chopped in small size
2sprigs Spring Onions, diced
½ tsp Salt
dashes of pepper
2 tsp Sesame Oil
1 tbsp Corn Flour
Beancurd Skin, cut into about 12 x 11cm size
Corn Starch Water (1 tbsp Corn Flour + half cup of Water)
Corn Starch Water (1 tbsp Corn Flour + half cup of Water)
Method
Cut beancurd skin into 12 x 11cm size. Use a damp clean cloth to give it a wipe, to wipe away the excess saltiness on the skin.
Cut beancurd skin into 12 x 11cm size. Use a damp clean cloth to give it a wipe, to wipe away the excess saltiness on the skin.
Peel, chop prawn meat and water chestnut.
In a mixing bowl, mix all filling ingredient together, mix well until everything is well combined.
Mix corn starch water. This is to be used to seal the edged of the roll later.
Place a tablespoon of filling in the center of the beancurd skin, apply some corn flour water, fold beancurd skin over the filling, roll over to meet the other side.
Using fingers to lightly press on the roll, flatten it. Repeat step 5 until filling are all used up.
Under low fire, deep fry the rolls to golden brown. At this point of time, heat control is very important.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10211176348539139&set=pcb.1879087699018823&type=3
Credit: Long Yen
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/06/complete-recipe-prawn-roll.html
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