• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 5 salad prawns
  • 10 spicy beancurd sheets
  • 5 Fancy Roll (deep-fried)
  • 300g jelly fish and baby octopus
  • Salad Prawns
  • Mix together
  • 20g longan
  • 40g pineapple
  • 50g carrot
  • 80g honeydew
  • 150g salad prawns
  • Mix together
  • 100g mayonnaise
  • a bit of fresh lemon juice
  • a bit of sweetened condensed milk
  • Jelly Fish & Japanese Baby Octopus
  • 300g jelly fish
  • 300g baby octopus
  • Mix together
  • 10g red chili
  • 10g chinese parsley
  • 20g plum sauce
  • 10g sesame oil
  • 30g oyster sauce
  • 10g sugar
  • Spicy Beancurd Sheet
  • 150g fish paste
  • 100g chicken paste
  • 2 beancurd skin
  • 5g sesame oil
  • 2g white pepper
  • 10g salt
  • 10g sugar
  • 20g chicken stock
  • 20g chives
  • abalone sauce to taste
  • Fancy Roll

Instructions

  1. Salad Prawns
  2. Boil prawns in water till cooked. Keep aside to cool, then remove skin. Then slice in two.
  3. Mix together mayonnaise, condensed milk and lemon juice.
  4. Mix carrot, honeydew, pineapple and longan.
  5. Place fruit mix on plate, add mayonnaise mix on top and place sliced salad prawns in and serve.
  6. Jelly Fish & Japanese Baby Octopus
  7. Mix red chilli, parsley, plum sauce, sesame oil, oyster sauce, sugar to become sauce. Keep aside.
  8. Boil hot water to about 70 degrees Celcius to cook the jelly fish about six seconds.
  9. Keep the jelly fish in a bowl of running water to flush out and clean it. Then remove and drip-dry inside a strainer. Then mix all together with sauce. Remove jelly fish from the sauce.
  10. With remaining sauce, mix in baby octopus.
  11. On a serving plate, place jellyfish at bottom, then add baby octopus mix on top.
  12. Spicy Beancurd Sheet
  13. Mix the fish paste, chicken paste and all the ingredients together except chives and beancurd skin.
  14. Cut the beancurd skin to about 5cm X 5cm in size.
  15. Put the mix paste into the beancurd skin, then wrap to square size and use the chives to tie.
  16. Steam to cook and spread with abalone sauce (to taste) and serve.
  17. Fancy Roll
  18. Mix the fish paste, and all the ingredients together except the turkey ham, salted egg and beancurd skin.
  19. Extract salted egg yolks, steam salted egg yolks, then slice each yolk into 3 pieces.
  20. Cut the beancurd skin to about 8cm X 8cm in size.

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