|Prawn Rolls With Beancurd Skin|
Remember the small, sweet white shell prawns for the prawn fritters. Since my Ma have some of these prawns and also some leftover beancurd skin [foo peh], I suggested to make them into these prawns rolls [quite similar to those sold at dim sum outlets]. Very simple ingredients and method to prepare these prawn rolls.
[makes 10 rolls]
300 gm small white prawns - remove shells, wash and drain dry
1/2 tsp pepper
1/2 tsp salt
a dash of msg
1 tsp sesame oil
3 tbsp cornflour
10 pieces of beancurd skin [foo peh] - size 3" x 4" piece
|Prawn Rolls Before Frying|
- Mix marinade to prawns. Stir to combine well and set aside for 15 - 20 minutes in the fridge.
- Use a piece of beancurd skin, put in about 1 spoonful of prawn mixture in the centre. Roll up and press both sides to seal rolls [see photo]. Keep in container to store in fridge if not frying immediately.
- Fry in wok with oil [turn on to medium heat after putting in the prawn rolls] like frying meat rolls until golden and crispy. Complete frying the rolls in batches. Drain on kitchen paper before serving with chilli sauce or mayonnaise.