Seaweed Meat Roll

You all may have already seen this picture a few months back when I blog about my special Chap Goh Mei dinner,but have yet to see any recipes.Now I'm giving it up for those who wants to follow.

Salt are not allowed to be added too much as the skin of the beancurd are already salty.If you do not want to use beancurd skin,substitute it with omellete.

Makes 3 rolls.

Recipe:
140g pork OR chicken meat
50g small fresh prawns(optional)
1 carrot(cut into thin strips)
2 long beans(cut into half)
1 egg beaten
3 beancurd skin
3 seaweed(nori sheet)
a pinch of salt

Method:
1.Mince the meat and prawns.Put it in a medium bowl.
2.Beat the egg with a pinch of salt.Pour it into the mince meat.
3.Spread a sheet of beancurd skin on the clean table or chopping board.Put the nori sheet on top of the beancurd skin.
4.Divide the meat to three equal portions.Put one portions onto the sheets.(on a triangular way)Put one strips of carrot and one strips of long bean on the side.
5.Fold both side first,then roll it up to make the meat roll.Reapeat for the other two portions.
6.Steam the meat rolls for 20 minutes.take it out.
7.Heat up a kuali/wok with enough oil for deep frying.Deep-fried the meat rolls until it turns brown.
8.Take it out to cool before cutting.Cut it diagonally.Serve onto a plate.

Note:If using omellete,put omellete first,then nori sheet second,follow by the meat and roll up.