DIM SUM PRAWN ROLLS

Ingredients :
(Recipe adapted from here)

(makes 10 rolls)
250gm prawn meat ( after deshell weight ) my prawns are quite big, each prawn i sectioned into 3
1 tsp baking soda
1 tsp sugar
60g fish paste
2 water chestnuts, peeled and chopped
1/2 tsp cornflour
slightly more than 1/2 tsp of salt (I reduced to a 1/8 tsp)
1/2 tsp of chicken powder (I reduced to 1/8 tsp)
few drops of sesame oil and some white pepper
a small sprig of coriander leaves, chopped (I used spring onions)

1 large sheet of beancurd sheet, cut into 10 pieces of 9cmx12cm
1 tbsp of flour and 3 tbsps of water mixed together for sealing purpose

Method :
1.After cleaning the prawns, pat them dry and mix them with sugar and baking soda for 20 minutes. Rinse them and pat them dry.

2.Mix the prawn meat , fish paste, water chestnuts and the rest of the ingredients well and keep in the fridge for 30 minutes.

3.Place some fillings onto each small piece of beancurd sheet, brush the edges with the flour water solution and roll them up, pinch the sides a little. (I soaked the beancurd sheet in water as it is too saltish)

4. Deep fry them till they are slightly golden.