RECIPES OF SINGAPORE

Ingredients

4

8 oz

8 oz

8 oz

2 cloves

1/2 inch

8 oz

2 tbsp

1 tsp

Handful

2 tbsp

Shallots (chopped)
Prawn
Lean pork
Bamboo shoots (tinned or fresh)
Garlic (chopped)
Ginger (chopped)
Bean sprouts

Light soy sauce

Freshly chopped coriander

Freshly ground pepper

Plain flour mixed with hot water to form a paste

Spring roll skins

Cooking oil

1. If fresh bamboo shoots are used, parboil to get rid of the smell

2. Heat a small amount of cooking oil in a wok and fry the shallots until fragrant (make sure they don't burn or they will taste bitter!)

3. Add in the prawn meat, pork, bamboo shoots, garlic and ginger and when these are nearly cooked, the bean sprouts and coriander

4. Finally add the soy sauce and pepper and fry until mixed in and the aroma really starts to rise

5. Set the mixture in a sieve and leave the juices to run out

6. Make sure the skins are covered with a damp cloth so they don't dry out

7. Then put a skin on a work surface, put a small tbsp of filling in the middle then fold up both the ends, roll it up and seal with the flour paste (If the skins break or look a bit unsafe, add another skin on top)

8. Heat lots of cooking oil in the wok and fry the spring rolls until golden brown (You will need to do them in a couple of batches and don't pack the wok with too many)

9. Place fried spring rolls upright in a bowl lined with an absorbent paper towel (this way they won't get soggy and will 'drip' evenly)

10. Serve with sweet or hot chilli sauce