He Keng

This is a dish my mum cooks quite often, especially if we are having a feast! A family favourite recipe passed down by my maternal grand father. It is nice eaten fried crispy, either with or without sauces. Thai chilli sauce is a good choice if you cannot take hot chilli sauce.



Ingredients
1 kg green prawn, shell on
100 - 200 gr plain flour
300 g lard (pig fat)
2 eggs
chinese parsley
msg (optional)
salt & white pepper to taste
beancurd sheet

Method:
De-shell the prawn and chop it or pulse in a food processor briefly. Do not over process it.
Dice the fat abt 0.5 x 0.5 x o.5 cm.
Mix all ingredients except beancurd sheet. Wrap them in beancurd sheet tightly. Steam for about 20 minutes. Cut at slant into small pieces. If you like it crispy, cut thinner. Fry in hot oil.