Fried Prawn and Fish Paste Rolls

 

Ingredients:

(A) Filling

150 g. prawns (without shell and head)

150 g. fish paste

1/2 tbsp. Shaoxing Wine

2 tsp. sesame oil

a pinch of sugar

1/4 tsp. ground white pepper

1/4 tsp. chicken stock granules

2 tsp. cornstarch/cornflour

1 tbsp. diced carrot

1 tbsp. chopped spring onions

(B) Others

1/2 tsp. cornstarch/cornflour (mix with 1/2 tbsp. cold water to form a slurry)

6 pieces dried beancurd skin (12cm x 20cm)

Cooking oil for deep frying

Methods:

1. First, devein the prawns.  Cut into small cubes, set aside in a bowl.
2. In a bowl, mix prawns, spring onion, diced carrot and fish paste. Then season the mixture with Shaoxing wine, white pepper, sesame oil, sugar, chicken stock granules and cornflour.  Mix until well combined. Pick up the mixture and throw it back into the bowl repeatedly until the ingredients stick together and pasty.  Set aside.
3. For the dry beancurd skin, wipe it with a damp cloth to remove any dirt and excess salt that may remain from production.
4. Place a portion of the filling on one end of each beancurd skin (the long side), leave some space on both sides. Apply the cornflour water on the end of the 3 sides.  Roll it up tightly and seal it firmly.  Place on a flat dish and repeat until all is done.
5. Deep-fry them in oil using medium heat until both sides are golden brown.  Avoid over crowding the pan and flip them often to ensure even cooking.
6. Once done, remove the rolls from the oil and drain on paper towels to remove the excess oil.
7. Cut the rolls in half, plate and serve!

I adapted this delicious recipe from 'Taste of Asian Food' with slight adjustment to suit my cooking preference.