Fried Beancurd wrapped Shrimp Roll 腐皮卷

[Ingredients]

• 400g prawns, peeled and deveined

• 10g scallion, chopped

• 1/2tsp chicken powder

• 1/2tsp salt

• 1/2tsp ginger juice

• 1tsp Shao Xing Jiu

• 1tsp potato starch

• 1 egg white

• 1/2tsp sesame oil

• 1 sheet beancurd skin

• 1tbsp cornstarch + 1tbsp water - act as adhesive

• Oil for deep frying

[Steps]

1. Wipe beancurd sheet with a damp towel to remove excess salt and to soften it slightly. Cut into 16pcs.

2. Roughly chop 300g of prawns and blend the remaining 100g into a paste.

3. Place both prawns in a bowl, followed by chicken powder, salt, ginger juice, Shao Xing Jiu, potato starch, egg white and sesame oil. Mix well till sticky.

4. Add in scallions and mix well. Chill covered for 30mins.

5. Take a sheet of beancurd skin. Add some prawn mixture and roll it up into a flatten roll.

6. Brush some cornstarch solution at the end to seal it up. Repeat for the rest.

7. Deep fry beancurd rolls on low heat till golden brown.

Adapted from The Meatmen Singapore