Crispy Prawn Pancake ~ Din Tai Fung Style

Ingredients:
350g prawn ~ peel & deveined
1 bean curd sheet aka tofu skin
1/4 carrot ~ shredded
1 tsp cornflour
2-3 stalk coriander leaves ~ chopped
1 tbsp light soy sauce
egg white for glue

Instruction

1. Minced the prawn into smooth paste.  Add the cornflour & light soy sauce & mix until well combined.
2. Add in shredded carrot, coriander leaves & mix well.
3. Place beancurd sheet & spread a thin layer of prawn paste, brush some egg white on the sides, layer top with another beancurd sheet.
4. Gently press to flatten, seal the sides & keep in the fridge for 30 mins.
5. Heat oil in a skillet, pan fry or deep fry until golden brown & crispy.  Serve warm