My daughter is interested to learning to make another one of her favourite, beancurd prawns rolls. She did learned how to make roast pork her mum’s style last year – Traditional Cantonese Crispy Roast pork belly – Siu Yuk, 脆皮烧肉. – Just Julie (julieolive.co.uk) and I am happy she asked to be taught. Slowly slowly lah.

I have decided to teach her the simplest ‘BASIC’ fillings with what we have on hand and letting her take notes on what other ingredients she can add in. Upon tasting she lazily said she preferred this basic recipe! Alamak but I guess it is better than nothing. Else if I have the privilege to grow old no one will make for me my kinda taste – kekekeke However I did inform her this way is the most expensive way as we only used prawns and nothing else to bulk up! She told me she ‘got it’ So next time she ask to make again I can ask her to pay for the prawns.

However I much prefer adding fish paste, jicama, carrot, spring onions or coriander and even fresh red chilli as I love colourful food. It is entirely up to you. This time I used chicken powder so I did not add salt as it is salty enough for me. I did add a lot of freshly ground Sarawak pepper because my family just love pepper. I am out of ginger so I did not add ginger juice. Instead I added sesame oil. As I often say, find your taste and make it your own. Enjoy. This is another one of my signatory beancurd wraps – Fu Pei Guen – 腐皮卷 (虾 & 鸡); prawns and chicken beancurd wraps – Just Julie (julieolive.co.uk)

NOTE – I have also found out that if you wait for them to cool and soften a bit, takes hours as they stay crispy a long time (at least 4 to 5o hours) then you can store them in ziplock bags and freeze. Just use the air fryer to heat up.