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.

Serves 5


250g fresh shrimp
125g water chestnuts, peeled and minced
75g pork fat*
2 shallots, minced
2 cloves garlic, minced
20g water chestnut fl our**
20g flour
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.