Using the Kenwood Food Processor FDM302SS's large bowl and chopping blade, add prawns, pork and mince them up.
Remove the minced prawn and pork into a mixing bowl and add light soy sauce, eggs, oyster sauce, five-spice powder, sole fish powder, cornflour, sugar. Mix well with your hand in one direction until you achieve a glue-like consistency. If it is too watery, add in more cornflour, 1 tbsp at a time. Should the consistency of the mixture gets too dry, add in another egg to make it moist again.
Once the prawn mixture is ready, add chopped coriander leaves and diced water chestnuts, and fold everything together.
Cut the beancurd skin into smaller pieces measuring about 22cm x 5cm each.
Gently wipe off the excess salt from the beancurd skin using a slightly damp clean cloth.
Dab some oil on an empty tray that you will be placing the prawn rolls on after wrapping.
On a piece of beancurd skin, place 3 tbsp of filling in the centre. Leave 2-finger wide gaps on both sides of the skin.
Dab some water on the beancurd skin that is not covered by the meat.
Fold in the two sides and roll up the filling.
Place the prawn roll onto the oiled tray and brush some oil on the prawn roll so that the rolls will not break or stick to each other when they are steaming.
Repeat the steps till the filling are used up.
Prepare the steamer. Place the prawn rolls in an oiled steaming plate
Once the water in the steamer starts to boil, steam the prawn rolls for 15 minutes.
15 minutes later, remove the prawn rolls from heat and let them cool down to room temperature.
Once the prawn rolls have cooled down, cut each roll into smaller pieces (about 3 pieces from each roll) and coat them well with cornflour. Let the coated prawn rolls rest for at least 1 – 2 minutes before deep-frying them.
Heat up a pot of oil over medium heat.
Once the oil is sufficiently hot, deep-fry the prawn rolls until light golden brown and remove them from the heat.