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Crispy Prawn In Beancurd Skin With Mango Sauce
200g prawns (minced)
5g water chestnut (peeled)
5g coriander leaves (chopped)
4 sheets dried beancurd
Salt, Pepper
Celery
Dried curry leaves
1 egg
Mango Sauce:
½ sweet mango (puree)
1 tsp raspberry vinegar
Method:
In a large mixing bowl, combine prawns with water chestnut, coriander leaves and egg. Mix well with wooden spoon and season to taste.
Cut beancurd skin in half to make eight rectangular shapes.
Spoon some prawn mixture on beancurd skin and roll up.
Heat oil in wok and deepfry the rolls until golden brown.
Cut into half and serve with mango sauce.
To make mango sauce, mix mango puree and vinegar together.
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