Prawn n fish paste Fuchuk (Beancurd Skin in Cantonese) by Lena Lai

Fish paste n chunks of prawn at a ratio of 2:1. Add chopped carrots n spring onions, sesame oil, salt, sugar n pepper n corn flour too. Mix. I used the crunchy type of fu chuk. I find it better in terms of taste n mouthfeel. Take the pc of fuchuk n hold it under running tap, just for awhile. Put it on a towel n dry both sides. Now wet ur hands with salt water, scoop some paste n spread on the fuchuk. Pan fry.

Post link: