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peeled and deveined

      60 ml (¼ cup) water

      1 small carrot, grated (about 85 g/ ¼ cup)

      4 shallots, chopped

      2 stalks spring onions, chopped

      6 water chestnuts, chopped

      ½ teaspoon salt

      1 tablespoon ground white pepper

      1 egg

      1 heaped tablespoon cornflour

      3 large sheets dried bean curd skin

      Oil for deep-frying

      Bottled plum sauce or chilli sauce

      1 Put the pork and prawns in a food processor and pulse until coarsely ground. Bring water to the boil in a small saucepan, then add carrots and boil for 2 minutes. Drain and add the carrots, shallots, spring onions, water chestnuts, salt, pepper, egg and corn-flour to the pork mixture. Pulse until the mixture becomes a paste, then transfer to a bowl.

      2 Wipe each bean curd sheet with a clean damp cloth then cut into 15-cm (6-in) squares. Put a little of the mixture into the centre of each piece of bean curd skin, shaping into a horizontal roll. Tuck in the ends, then roll up and press gently to seal.

      3 Heat the oil in a wok. Deep-fry the rolls, a few at a time, until golden brown and crisp, 4-5 minutes. Drain on paper towel and serve with bottled plum sauce or chilli sauce.

      Serves 4

      Preparation time: 30 mins

      Cooking time: 15-20 mins

      Penang Spicy Rojak

      1 small cucumber, skin raked with a fork, cut in irregular bite-sized pieces

      1 small bangkuang (yam bean) (about 250 g/ 9 oz), peeled and cut in bite-sized pieces

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