Tested Recipe Adapted from http://www.yumyum.com.my
1 piece bean curd skin, cut into 8 small pieces
600g minced meat
300g prawn meat, diced
3 tbsp chopped spring onion
1 red chilli, seeded and chopped
1 tsp salt
1 tsp pepper
1 tbsp light soy sauce
1 tsp sesame oil
2 tbsp water
2 tbsp cornstarch
1. Put filling and seasoning into a mixing bowl, stir until very sticky. Divide into 8 equal portions.
2. Spread 1 portion of filling onto bean curd skin and roll up. Repeat the same until skin and filling are used up. Steam meat rolls over high heat for 15 minutes or until cooked.
3. Heat up oil for deep-frying. Coat meat rolls with cornstarch and deep-fry in hot oil until golden brown. Dish and drain. Cut into pieces and serve.