Crispy Prawn Rolls by May Chong

Ingredients A500g small prawns
12sheets beancurd skin(cut into 15cmx12cm),
Some plain flour(mix with water to form batter)

Ingredients B (chopped all)2 water chestnuts
1 leek
1/2 onion
3 cloves garlic

4 tbsp cornstarch
1/2 tsp salt
1/2 tsp sugar
some pepper
some sesame oil

1. Shell prawns and devein. Pat-dry and chop roughly. Add Ingredients B and Seasoning. Give the filling a quick stir.
2. Wipe beancurd skin with damp cloth. Place filling on beancurd skin and roll up. Use flour mixture to seal.
3. Deep-fry over medium heat until golden brown. Remove and drain. Serve.

Do not over-stir the filling in case it becomes watery.