(Turn on the sound!)
Ingredients
1 packet of beancurd skin, cut into rectangles
500g minced pork
300g prawns, cut into 4 to 6 pieces
2 tsp five spice powder
3 carrots, cubed
250g canned bamboo, cubed
250g canned water chestnut, cubed
½ red onion, chopped
2 eggs, beaten + 1 for brushing
Pepper to taste
Salt to taste
3 tbsp corn starch
Method
1. Other than the beancurd skin, mix minced pork and prawns with the beaten egg. Mix in one direction only until sticky. Add the cornstarch and mix well. Set aside to marinate for minimum 1 hour.
2. Prepare the vegetables. When ready to wrap, add to the meat mixture
3. Prepare the beancurd skin. Wipe down with a damp cloth or paper towel to make it more pliable.
4. Wrap according to the video. Use about 1.5 tbsp of mixture (depending on the size of the beancurd sheet that you've cut) and flatten. Then seal sides and wrap the edge of the skin over the mixture and pull it into a roll.
5. Seal with egg.
6. Deep fry or shallow pan fry at 180 deg C for 4 to 5 minutes until golden brown.
7. Serve immediately.
