Crispy Bean Curd Skin with fillings

This is very nice. And my husband ate the most and ate some of my share too....Grrrrrr.
Ingredients

4 fresh medium prawns (minced)
spring onion (chopped)-optional
2 tbsp plain flour (est)
2 tbsp corn flour (est)
1/3 to 1/2 bowl water (est)
1/2 cup diced chinese ham
bean curd skin (cut into square or rectangles)

Method

1. Mixed minced prawns, spring onion and chinese ham together.
2. To make filling, put plain flour and corn flour in bowl, add water gradually to mix to a thick paste (not too watery).
3. Add prawns, spring onion and chinese ham into bowl.
4. Take a piece of square bean curd skin and spread on a portion of filling and top with another piece of bean curd skin.
5. Repeat with the remaining filling and bean curd skin.
6. Deep fry stuffed bean curd skin till golden brown.
7. Remove and drain.
8. Let it cool and cut into slice.

Note: When you deep fry the bean curd skin, make sure your fire is not too big and dont use your hand to put the bean curd skin into the oil cause the oil might splash and burn your hands. Put the stuffed bean curd on your ladle and slowly put in the oil to deep fried. This is because your filling is wet so it caused the oil to splash. Good Luck.

No need seasoning as the bean curd skin and the ham is a bit salty already.

Recipe Source: alicecozycorner
Photo Source: alicecozycorner