200 g prawn meat
100 g chicken breast meat
150 g cuttlefish paste
100 g frozen/fresh crab leg meat
8 pieces fresh water chestnut
2 tbsp light soy sauce
1 tsp sesame oil
1 tsp white pepper
Salt to taste
1 tsp sugar
1 tbsp corn flour
1 tsp abalone sauce
1 egg – lighty beaten
2 stalks spring onion – chopped
1 piece bean curd sheet (wiped with a damp cloth and cut 8″ x 5 “)
1 piece banana leaf
1 tbsp corn flour (mixed with 2 tbsp water)
1) Add minced ingredients into a mixing bowl, knead by hand and mix well to combine the ingredients together, add spring onion and seasoning ingredients. Mix well and cover with cling wrap, rest in fridge for 2 hours.
2) Place about 1 tbsp mixture on bean curd sheet, brush the sides with corn water and roll up. Do the same to the rest of the sheet till mixtures are used up.
3) Place the banana leaf on a steaming tray, arrange the prawn roll on it and steam over rapidly boiling water for 15 minutes or cooked through. Off heat and set aside to cool.
4) When ready to eat, deep fry till crisp and golden brown, drained and serve hot.