Ingredients
Ingredients A:--
500 g small prawns
12 sheets bean-curd skin (cut in 15 x12 cm)
Plain flour (mix with water to form batter)
Ingredients B:--
2 water chestnuts, chopped
1 leek, chopped
½ onion, chopped
3 cloves garlic, chopped
Seasoning:--
4 tbsp cornflour
1 tsp SIDS SALT & PEPPER to taste
½ tsp sugar
Sesame oil
Directions
Shell prawns and devein, pat-dry and chop roughly. Add Ingredients B, SIDS SALT & PEPPER to taste and Seasoning then give the filling a quick stir.
Wipe bean-curd skin with damp cloth. Place filling on bean-curd skin and roll up. Use flour mixture to seal.
Deep-fry over medium heat until golden brown. Remove and drain. Serve.
