Fill a colander with warm water and soak the
bean curd skin until soft. Shell and devein the raw shrimps. Chop the
shrimps finely. Mix
the shrimps, cornstarch, pork fat, crushed garlic, salt to taste, ginger and pepper
well together. Divide in two equal portions and shape each into a roll.
Place each one on a sheet of bean curd skin and roll up. Steam for 10
minutes. Allow to get quite cold, then cut into diagonal slices and fry in
hot oil until brown. If liked, the slices may be dipped in batter before
frying. Serve hot with sweet and sour sauce, if preferred.