Pork and prawns are two important protein ingredients in Chinese cooking. It makes great and tasty 'stand-alone' dishes, not to mention when the two ingredients are combine together the dish is even more tastier and delicious!
This recipe which I am going to share can be served with rice as a meat dish in a meal, which also makes great 'finger food' at a party.
Ingredients:
- Carrot strips
- 600g minced pork (replace with minced chicken for a halal version)
- 300g prawns (cubed)
- 2 tbsp spring onions (chopped)
- beancurd sheets (cut into 2" squares)
Seasonings:
- Salt (to taste)
- 1/2 tsp grounded pepper
- In a large bowl combine minced pork, prawns, spring onions, salt and pepper until well mixed.
- To wrap, take a piece of beancurd sheet, put an adequate amount of the mixed ingredients on it and spread across, place two carrot strips on both sides (this is to support the roll so that it won't curl when cooked and also add a crunch to the rolls).
- There are two methods to handle these rolls (1) if the rolls are to be frozen for later consumption I will steam them first, when cooled arrange them in an air tight container, put in the freezer and defrost before use (2) for consumption on the same day, I will place them in a container and leave them in the fridge.
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| Steamed rolls |
These mini rolls can be served either (1) deep-fried and serve as it is and/or with chilli/tomato sauce by the side (2) deep-fried and coated with a simple sweet and sour sauce which comprises of tomato sauce, sugar and salt (to taste), oyster sauce (optional), water and corn starch.
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| Deep-fried |
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| Duo-style: deep-fried with sauce and without sauce |
Which do you prefer?? The choice is in your own hands. Hope you enjoy cooking this dish as much as my family does - Happy Cooking!
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