This Hokkien fave is a mouth-watering bite, full of flavour and texture. Master chef Lai Yong Meng from Gim Tim Restaurant shares his recipe.
250g fresh shrimp
125g water chestnuts, peeled and minced
75g pork fat*
2 shallots, minced
2 cloves garlic, minced
20g water chestnut fl our**
5g potato starch**
½ beaten egg
¼ tsp chicken seasoning powder
¼ tsp salt
¼ tsp sugar
A dash of pepper
1 dried beancurd sheet**
Oil, for deep-frying
Sweet brown sauce, for dipping
*Buy this from the butcher at the wet market.
**Available at the dried goods section in supermarkets.
1 Rinse the shrimp and drain.
2 Place them in a food processor and whizz for about 1min.
3 Transfer to a mixing bowl, and add the rest of the ingredients, except the beancurd sheet, oil, and sweet brown sauce. Mix well until it becomes a paste.
4 Spread the paste along the length of the beancurd sheet. Wrap the sheet into a roll and cut off the excess.
5 Cut the roll into 2.5cm-thick pieces.
6 In a wok, heat the oil over high flame for 1min. Deep-fry the chopped pieces for about 3-5min, until they turn golden brown. Serve with the sweet brown sauce.