Crispy Prawn Rolls
300g dried prawns
5 buah keras (ground)
1 tbsp chilli paste
1/2 tsp belachan
5 rounded tbsp caster sugar
thinly sliced limau perut leaves
poh piah skin cut into 4 pieces
egg white for sealing the prawn rolls
Method:
1. Clean dried prawns and remove grits. Place in a blender and grind till fine.
2. Fry chilli paste, buah keras and belachan with a little oil till aromatic.
3. Add ground dried prawns and keep on frying till crispy. Remove and add in 5 tbsp sugar and the sliced limau perut leaves and mix well.
4. Place some prawn mixture on a piece of poh piah skin, roll up and seal with egg white.
5. Deep fry till golden brown. Drain on absorbent paper and when cool, store in an air-tight container.
Glad to c new post here again
Comment by Anonymous | January 7, 2011 |