300gm squid paste (bought from NTUC frozen section)
3 water chestnut chopped
1 tsp coriander/ fresh parsley chopped
15 to 16 small popiah skin (spring roll skin)
15 to 16 stripe of spring onion/ chive/ parsley ( boil with hot water, till soft)
Seasoning
1 tbsp oyster sauce
1 tsp of sesame oil
1 tbsp oyster sauce
3 dash of white pepper powder
Method
1. Mix squid paste, chopped coriander, water chestnut and the seasoning together.
2. Mix well.
3. Wrap and tie with the cooked spring onion/ parsley stem/ chive
Tie with knot and cut the excess of both side.
4. Heat up the sauce pan with 2 1/2 cup of oil.
Check the temp with chopstick, make sure you see lots of bubbles out from the chopstick.
5. Fry 5 at a time, till golden brown with medium low heat. ( not too many)
6. Drain the oil away on the paper towel.
7. Serve after 5 mins
1 tbsp oyster sauce
1 tsp of sesame oil
1 tbsp oyster sauce
3 dash of white pepper powder
Method
1. Mix squid paste, chopped coriander, water chestnut and the seasoning together.
2. Mix well.
3. Wrap and tie with the cooked spring onion/ parsley stem/ chive
Tie with knot and cut the excess of both side.
4. Heat up the sauce pan with 2 1/2 cup of oil.
Check the temp with chopstick, make sure you see lots of bubbles out from the chopstick.
5. Fry 5 at a time, till golden brown with medium low heat. ( not too many)
6. Drain the oil away on the paper towel.
7. Serve after 5 mins