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200 g shelled prawns (shrimps)
400 g minced pork
6 water chestnuts, peeled and finely
diced
1 clove garlic, very finely chopped
2 shallots, peeled and very finely
chopped
2 teaspoons rice wine
1 teaspoon light soy sauce
½ teaspoon sugar
¾ teaspoon salt
150 g cooked crab meat
2 sheets bean curd skin
1 tablespoon corn starch, dissolved in 1
tablespoon water
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Method:
Using a Chinese cleaver, chop prawns
until coarsely minced. Mix prawns with pork, water chestnuts,
garlic, and shallots until well blended, then sprinkle over rice wine,
soy sauce, sugar and salt and mix well. Gently mix in crab meat
and set aside. Trim off thick edges of bean curd skin. Cut
sheets into six 23 cm x 30 cm rectangles and rinse quickly under
running water to remove excess oil and salt. Gently pat dry.
Lay a rectangle flat on a work surface. Place 3 tablespoons of
filling along a short side and pat it into a log shape, leaving small
margins at each end. Roll skin around the filling, tucking in
the sides as you go. Smear a little corn starch solution along
seam and press to seal. Repeat with remaining skin and filling.
Place rolls in a lightly greased steamer tray, spacing at least 1 cm
apart. Steam over high heat for 9 minutes, or until just cooked.
Transfer rolls to a lightly oiled plate and let cool. Heat oil
in a wok until very hot and just starting to haze. Fry rolls in
3 or 4 batches; carefully lower rolls into oil and fry, turning
occasionally, until golden brown all over. Drain rolls on paper
towels and slice diagonally into bite-size pieces. Serve with
sweet flour sauce and chili ketchup for dipping.
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