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.
4 comments:
Hey Jan, I'm interested in trying this recipe but what can be used to substitute with lard cos I'm pretty health conscious?..hehe! Is it a must to use green prawns?
I am not sure about substituting lard, Lin, because we never does that. I think the purpose is to get some bitey-ness out of the he keng. When the lard is fried, it sort of melted and left some transparent bits on the hekeng. Some people suggest using water chestnut instead. But I think, it is not that bad eating lard once in a while. Green prawn is just a term we use here to say 'uncooked' prawn i.e green=raw.
Thanx Jan, maybe I will substitute with water chestnut cos really dun dare to eat lard...hehe!
Hi Jan, this recipe looks very interesting :) Will give it a try but of course will substitute the lard with chestnut like your suggestion or shortening ;)
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