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
3 cloves garlic
4 tbsp cornstarch
1/2 tsp salt
1/2 tsp sugar
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.