Fish Paste Egg Roll by Sally Chay

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Recipe - 

Fish paste in egg roll by Late Mdm Poon Sin Yeow

1. Buy fish paste from the yong tau foo stall
2. Add 4 spoons of plain flour into the fish paste as it is usually salty
3. Mix the plain flour with the fish paste & mix them well (to get this ready for spreading onto the egg roll once the egg rolls are ready)
4. Crack 7 eggs (depend on the size of your egg as mine is small), then beat them until the egg yolk & white are mixed
5. Add 2 table spoons of water & 1/2 spoon of light sauce (this is to make your egg taste tasty). Mix the egg with light sauce & water (this is to make the egg batter not so thick)
6. Use a non stick pan to make egg roll (note : to make the same size if possible for the egg roll as it will be easier later for steaming) for 7 eggs, you should be able to make about 8 pieces of egg rolls
7. Spread the fish paste onto the egg roll (try to spread them evenly across the whole egg roll)
8. After spreading them, roll up it up & remember to press the ends together
9. Put them into the plate for steaming later.
10. U may steam between 4-5 mins under high heat
11. Once it has cool, you may either put them aside to be fried.
12. After frying it, cut them into slices to be served with sour plum sauce. And eat with rice or porridge.
13. If you intent to keep it for next day or any day l, please put them into the freezer ( Note: do not keep for more than 1 week as there is no preservative)
14. Defrost it at room temperature. Once it has been defrost, you may fry them.

Enjoy cooking it