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225g shelled shrimps
75g pork fillet
75g hotbed chives
6 sections of spring onions
3 pieces of rice flour skins (Ho-Fen
skins)
Seasoning A (to marinade shrimps):
1/4 tsp salt
1/2 egg white
1 tsp cornstarch
Seasoning B:
1/2 tsp salt
1/3 tsp sugar, pepper, sesame oil
1 tbsp water |
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Method :
Sprinkle the
shrimps with salt, rub and drain pat dry. Marinate with seasoning A for 15
minutes, beat in warm oil, and dish out. Cut the rice flour skins (Ho-Fen)
into 2 cm wide stripes. Shred the pork, and cut the hotbed chives into 1
inch long. Fry the pork shreds with 2 tbsp of oil, add the hotbed chives,
spring onions, seasoning B and stir-fry. Add the rice flour stripes and
use chopsticks to stir. Finally add shrimps and mix well. Dish them into a
plate and serve.
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