Ngoh hiang experiment 3: susan thng

Ingredients
600g 300g coarsely minced chicken or pork belly
600g 300g prawns, deshelled and beheaded (buy 1.2 kg)
250g 125g minced water chestnut (buy 500g)
200g 100g carrot (grated)
5 2.5 shallots, minced
200g 100g taro (grated)
2 1 big onions
2 1 small eggs (45-50g)
10 5 cream crackers
65g 32g corn flour
2 stalks 1 stalk Chinese parsley and/or green onions

2-3 pkts 1.5 pkt beancurd skin (wipe with a clean wet squeeze-dried cloth to get rid of excess
salt). Cut into 16cm x 11cm

3 tbsp 1.5 tbsp sesame oil

2 tsp 1 tsp five spice powder
2 tsp 1 tsp white pepper
4 tbsp 2 tbsp light soya sauce
2 tsp 1 tsp Himalayan salt
1.5 tsp ¾ tsp sugar

Method
1. Skin and grate carrot and yam or cut into fine strips.  Chop water chestnut followed by shallots
and big onions.  Shell and de-vein prawns and chop.
2. Mix all ingredients and seasoning thoroughly.  Chill for an hour
3. Wrap mixture in beancurd skin.  Roll 1st round pressing the filling gently yet firmly to push out
any trapped air within, then roll over one more time.  Seal the edges with corn flour mixture or egg
wash.
4. Arrange the rolls in lightly oiled plate/tray, leaving a gap in between the rolls. 
5. Steam for about 12-15mins on medium fire.  Cool completely on rack before removing. Can
freeze for frying later
6. Or deep fry them until golden brown and then cut into bite size pcs.
7. Serve hot with sweet soy sauce