Put the prawns, shaoxing, hot bean paste, garlic, ginger and sea salt in a food processor and pulse a few times until the mixture has combined and you have a rough paste. Be careful not to overwork the mixture.
Make a paste by combining the cornflour and
Heat the oil in a wok or deep-fryer (160°C/315°F), and deep-fry the prawn rolls until they are golden and cooked through, then drain on paper towel. Serve the rolls with wedges of lemon and chilli sauce.
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