Hae kun

Hae kun

Prawn rolls

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 large dried tofu skins
250g raw prawns, peeled and deveined
1 tablespoon cornflour
2 tablespoons pork fat, finely diced
1 garlic clove, crushed
1 teaspoon fresh ginger, finely grated
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
oil, for deep-frying

Method

  1. Soak the tofu skins in warm water to soften. Drain well.
  2. In a bowl, combine the prawns, cornflour, pork fat, garlic, ginger, salt and pepper. Divide in two equal portions and shape each into a roll. Place each one on a tofu skin and roll up. Steam in a basket over simmering water for 10 minutes. Allow to cool, then cut into slices on the diagonal.
  3. Heat the oil in a wok or large heavy-based saucepan over medium heat. When the oil is hot, deep-fry the prawn rolls, in batches, until golden brown. Serve with sweet sour sauce.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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