Name: Stuffed Prawn Rolls (Sin Yok Har Tong )
Yield: Makes 12
Cuisine: Chinese
Ingredients: Salt; Ground white pepper; Sesame oil

Using a sharp knife, remove skin of prawns.

Butterfly prawns. Cut down the back of each prawn from the head to the tail. Gently flatten prawns, slit side up, with the broad side of the knife. This will increase the surface area of the prawns for wrapping the ingredients.

Scald pork in boiling water and pat dry. Mix with Chinese celery and spring onions.

Stuffed Prawn Rolls

Sin Yok Har Tong

Ingredients

Method

Part of

Fresh large prawns (shrimps)	12, peeled