Stuffed Prawn Rolls

Sin Yok Har Tong

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Preparation info

  • Makes

    12

    • Difficulty

      Medium

Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

  • About

Ingredients

Fresh large prawns (shrimps) 12, peeled

Method

  • 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.