Serves 6 as an entree.
375 g/12 oz pork neck or other lean pork
125 g/4 oz belly pork
125 g/4 oz raw prawns
90 g/3 oz cooked crab meat (optional)
3 tablespoons finely chopped water chestnuts
2 spring onions (scallions), finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon five-spice powder
1 teaspoon cornflour (cornstarch)
1 small egg, beaten
dried bean curd skin
peanut oil for deep frying
Dice both kinds of pork very finely. Shell, devein and chop prawns almost to a paste. Mix the pork, prawns, crab, water chestnuts, spring onions, seasoning, five-spice powder and cornflour together, using the egg to bind the mixture.
Dampen and soften the bean curd sheet by wiping over with hand dipped in warm water. Cut into squares measuring about 15-18 cm (6-7 in). Place a small amount of the mixture on each square, shape it into a neat roll, then enclose by rolling it in the bean curd wrapper, turning in the ends. The rolls should be no thicker than a thumb. When all are ready, fry in hot oil over medium heat until golden brown, 3-4 minutes. Drain on paper towels. Cut into diagonal slices and serve with chilli sauce and sliced cucumbers.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)