A friend recently is very interested in learning this dish. Maybe because she sees I eat a lot of this. It’s my go to lazy dish. When I am wrapping, I tend to wrap a big batch and bagged them into my freezer.

Then when I am hungry and want some food I would just make an easy chicken or mushroom stock, add a few of these babies from my freezer, some fried shallots with oil and any vegetables I can find in my fridge. Sometimes I add in an egg or two. Lunch or dinner is served within 20 minutes.

This brand of wrappers is the bigger ones so perfect for wrapping Sui Kow as I like to put in a lot of big bits of prawns. No I am not making my own wrappings though at one time when these wrappers were no on sale for 6 months I thought I might have to. Phew…..not that hardworking but was considering buying a pasta machine.

If you can only find the smaller wrappers then chop your prawns smaller.

As for my broth I use anchovies powder or mushroom powder or chicken powder if there’s no home made stock in my freezer. The mushroom stock I buy from the Japan is very good. It is entirely up to you of course.