Ingredient A：
750g minced pork
300g prawn
1 onion diced
1 carrot diced
2 eggs
3/4 tsp 5 spice powder
1/2 tsp pepper
3 tbsp soy sauce
2 tbsp tapioca flour
2 tbsp sesame oil
Ingredient B：
1 pack of bean curd skin cut to 12 pieces
1 tbsp tapioca flour + 2 tbsp water
Marinate and mix ingredient A and put in fridge overnight. Wrap A with bean curd skin applying tapioca water around seam.
Steam the completed prawn roll for 10 to 15 mins.
Once prawn roll is steamed, cool down and coat with tapioca flour to oil fry to golden brown to serve.
