Ingredients

• 6 Vietnamese rice sheets
  
• 6 prawns
  
• 6 small sections of spring onion
  
• 2 salted egg yolks
  
• 14g flour
  
• Cooking oil for deep frying
  
• Water

Seasoning

• ?tsp corn starch
  
• 1/6 tsp salt
  
• ?tsp chicken essence powder
  
• 1/6 tsp sugar

Method

1. Combine corn starch, salt, chicken essence powder and sugar to make seasoning.

2. Remove prawn shells, except for the tail. Cover the prawns with seasoning.

3. Steam salted egg yolks. Cut the cooked yolks into six pieces.

4. Place prawns, spring onion and two small pieces of yolk onto the rice sheets. Wrap up the contents but make sure the tail of the prawn sticks out. Seal the wrap with flour mixture (mix flour and water to make a paste) and deep fry until golden brown.