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1
Place 1.5kg of minced pork in a large bowl.
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2
Cut the shrimp into very small pieces.
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3
Finely chop the onions.
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4
Using a masher or a heavy cleaver, mash the tofu.
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5
Place the tofu into the large bowl of minced pork. Add the fish meat, shrimp and onions.
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6
Crack 2 large eggs into the mixture. Use 1 more egg later if the final mixture is too dry. If the mixture is too wet, add some plain flour.
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7
Add 1/2 teaspoon of sugar.
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8
Add 2 teaspoons of ground white pepper.
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9
Add 2.5 teaspoons of salt.
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10
Wear hand gloves and mix the ingredients with your hands till evenly mixed together.
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11
Now prepare the beancurd skins. Wipe the beancurd skins with a wet cloth to clean it and remove the salt on the skin.
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12
Use a pair of scissors and cut the beancurd skins into smaller pieces.
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13
Place an amount of the pork mixture (about 4 tablespoons) on a sheet of beancurd skin.
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14
Tuck in the ends and roll it up. Apply a little pork mixture at the ends to seal the roll together.
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15
Lay the prepared rolls neatly on a plate, ensuring they are separated. They must not touch each other, otherwise they'll stick and the beancurd skin will tear when you're trying to separate the rolls.
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16
Steam covered for 10mins.
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17
Let the rolls cool completely and then cut them into 1 inch bite sized pieces.
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18
Heat a pan of oil till smoking hot. When you stick a wooden chopstick into the hot oil and fierce bubbles for on the chopstick, it means the oil is hot and ready for deep frying.
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19
Add the cut rolls into the hot oil. Stir gently to prevent the rolls from sticking together while they are being deep fried.
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20
Remove the rolls from the hot oil when they have turned golden brown. Do not reduce or turn down heat until all the rolls have been removed from the pan.
