-
Wash and devein the
shrimps.
-
Dry thoroughly with a
kitchen towel, then parboil in the oil and drain.
-
Set aside and keep the oil
for later use.
-
Shred the pork, then coat
with the mixture marinade.
-
Parboil in the retained
warm oil and set aside. Keep the oil for later use.
-
Blanch the carrot and
shred together with the cooked Chinese mushrooms.
-
Heat a wok with 1
tablespoon of the retained oil and sauté the shallot until
fragrant.
-
Stir in all the
ingredients. Sizzle in the wine, add the water and the rest of the
seasoning.
-
Adjust the flavor to
taste.
-
Thicken the sauce with the
cornflour and water mixture.
-
Remove and set aside for
later use as filling.
-
Cut each bean curd sheet
into 6 triangles. Bring the retained oil to the boil and deep-fry
the bean curd sheets until crisp.
-
Remove into a bowl of cold
water and soak the bean curd sheets until soft, then dry with a
clean towel.
-
Place 2 tablespoons
filling on each side of a bean curd sheet and fold into a roll.
-
Repeat until all the bean
curd sheets have been used.
-
Shallow fry the rolls in
heated wok with 1 tablespoon oil.
-
Serve immediately while it
is still hot.
