Ingredients: 3 sheets of bean curb pastry, minced pork (200g), minced mackerel (200g), prawn paste (100g), 1 carrot (cut into small cubes), 100g of shallots (chopped), 100g of garlic (chopped), 100g of dried shrimps, Shao Xing Wine, Soy sauce, sesame oil, seasoning powder, pepper, tapioca flour and eggs.
Cooking Tips:
1. Marinate minced pork, minced mackerel and prawn paste with 1 tablespoon of Shao Xing Wine, 2 tablespoons of soy sauce, little pepper, little sesame oil and some seasoning powder. Store in refrigerator for about 2 hours.
2. Heating the wok with adding 2-3 teaspoons of cooking oil in. Fry dried shrimps together with shallots and garlic until fragrant.
3. Dish out and drip dry.
4. Mix marinated meat well with carrot cubes.
5. Scoop appropriate quantity of mixed ingredients on to each piece of bean curb pastry and roll it up.
6. In order to make the surface of bean curb pastry paste tight, we can apply with some egg white onto the surface of meat roll.
7. Repeat the same procedures to make the rest meat roll.
8. And then put it steam for 10 minutes.
9. Take it out and coat with a little tapioca flour.
10. After that, deep fry over low flame until golden brown color.
11. Drain out the fried meat roll from oil.
12. Cut into smaller pieces. Arrange it well onto the plate.
13. Serve it while hot.
