Ingredients
13-1/2 oz prawns (large)
5 shallots
1 stalk chinese celery
wafer paper
Seasoning
2-1/2 tsp light soy
1/4 tsp sale
1/4 tsp pepper
2 tsp sesame oil
1 tbsp egg white
1 tsp cornflour
Preparation
Shell and butterfly prawns. Wash, wipe dry and marinate the prawns with seasoning ingredients. Mince shallots and add to the prawns. Pull the leaves off the chinese celery and discard the stalks. Take a piece of wafer paper. Place celery and prawns on wafer paper and wrap up into rolls. Heat oil for deep frying till very hot. Put in prawn rolls and fry till they turn crispy. You may prefer to cut the prawn into small pieces. You can use coriander leaves instead of chinese celery leaves. User constarch and water or egg to for sticking the wrapper.