Ingredients :-
2 sheets seaweed or nori (the type used in sushi rolls)
8 salted egg yolks (halved, steamed till cooked)
For filling :-
200g minced chicken
150g fishpaste
100g shelled prawns (diced)
1 carrot (grated)
100g yambean or sengkuan (chopped)
100g mushrooms (soaked, diced)
3 tablespoons diced spring onions
Seasoning :-
1 teaspoon salt
A drizzle of sesame oil
1 teaspoon caster sugar
2 tablespoons cornflour
Dash of MSG
For coating :-
2 eggs (lightly beaten)
1 cup tapioca flour (sieved)
1. Combine filling ingredients with seasoning and mix into a sticky paste. Divide into three parts.
2. Lay a piece of seaweed on the table. Spread in a part of no.(1). Place in a row of salted egg yolks. Roll up, repeat process.
3. Coat no.(2) with beaten egg and roll over tapioca flour. Deep-fry in hot oil till golden. Remove, cut into pieces and serve hot.
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