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2 large sheets dried bean curd skin
250 g (8 oz) raw shrimps
1 tablespoon cornflour
2 tablespoons pork fat, finely diced
1 clove garlic, crushed
1/2 teaspoon salt
1/2 teaspoon finely grated fresh ginger
1/2 teaspoon ground black pepper |
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Method :
Soak the bean curd skin in warm water and
leave until soft. Shell and de-vein the shrimps and chop them finely. Mix
the shrimps, cornflour, pork fat, crushed garlic, salt, 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 with sweet and sour sauce. |
