Chinese Prawn Rolls

March 20th, 2006

Filling:
2 cup cooked prawns minced
1 cup shredded cabbage
2 spring onions with greens chopped
1 tbsp soya sauce
1/2 cup lard or other fat
salt & pepper to taste
Wrappers:
2 eggs
1 cup flour
salt to taste

Filling : Heat lard in a fryng pan, add onions and fry till light brown. Add all the other ingredients and cook over low heat till dry. Keep it aside.

Wrappers: Make a thin batter of eggs, flour, salt and water. Fry thin pancakes on one side. Keep a little batter aside. Fill the pancakes with the prawn filling on the cooked side, roll up, dip in the remaining batter and deep fry till golden.

Serve with chilli or tomato sauce.





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