12 pieces egg sheets (ready made or buy from grocery shop selling dried sea food products) or popiah skin/ beancurd sheet
2 eggs – beaten
150 g crispy tempura flour
250 g sotong paste/cuttlefish paste/fish paste
250 g prawn – minced coarsely
3 water chestnuts – copped coarsely
Salt and peppe to taste
1/2 tsp corn flour
Oil for deep frying
1) To make the fillings, put sotong paste, prawns and water chestnuts in a deep bowl, season with salt, pepper and corn flour. Stir and mix the ingredients evenly.
2) Place a piece of egg sheet on a flat surface, put moderate amount of the filling and roll up like swiss roll/popiah. Do the same for the rest of the egg sheets.
3) Steam all the rolls for 10 minutes let it cool before deep frying. Heat oil and dip rolls into beaten eggs and coat with tempura flour. Deep fried till golden brown and crispy. Drained and place on serving plate and serve hot with tomato sauce or mayonnaise.
Recipe for egg sheets
81/2 cup water
600 g flour
1/2 tsp salt
1) Lightly beat eggs with a fork and gradually stir in water. Sift flour into a bowl and add egg mixture gradually together with salt. Blend well and strain mixture to remove lumps. Leave for 20 minutes.
2) Lightly grease a 25 cm non-stick pan (size depends on individual). Heat. To make smooth egg skins, pan has to be just hot to set skin. If it is too hot, skin will turn out perforated.
3) Pour a ladle (about 3 tbsp) or enough to spread over base of pan thinly. and cook over very low heat for 2 minutes or until pancake leaves sides of pan.
4) Repeat process and stack egg sheets until batter is used up.