Fried Seafood Roll
Easy peasy finger food.
Similar to Ngoh Hsiang but this dish does not include 5 spice powder. Must serve while it's hot if not, the beancurd skin will turn soggy and not crispy.
INGREDIENTS:
1 pkt of bean skin (sold in supermarkets)
1 pkt of fish paste with chopped chilli and parsley (sold in supermarkets)
250 gms of fresh prawn (shells removed)
Carrot/water chestnut (diced) - optional
1 teaspoon of light soy sauce
Pepper
Sesame Oil
Sesame Oil
DIRECTIONS:
- Take about 6-7 pieces and dice the prawn into large pieces. (for crunchier texture)
- Take the remaining of the prawns and flatten them by using the side of a cleaver to form prawn paste.
- Mix the prawn paste, carrot (optional) and fish paste with pepper and sesame oil.
- Place a tablespoon of the mixed paste onto the bean skin.
- Roll the skin twice and cut.
- Put some paste on the bean skin to prevent the roll from opening during frying.
- Gently press on the paste to distribute evenly on the roll.
- Press on the ends of the skin to seal the openings.
- Deep fry for 5-8 minutes in high fire.
- Serve with Maggi Chilli Sauce.
Labels: seafood
posted by My whinin'z @ 10:58 AM
2 Comments:
i did this long time ago ... but i used sotong paste ... very nice too ...
thx for sharing this ... :)
Hi Abby,
oh ya, can use sotong or even the whole sotong!
This is similar to ngoh hsiang but that a bit more troublesome. =)
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