Ingredients

1 tin Gulong Stewed Pork Sliced
8 big prawns
6 tbsp breadcrumbs
4 tbsp cornstarch
1 egg, beaten
3 cups oil for deep-frying
50g rice vermicelli

Sauce

2 tbsp Pearl River Bridge Sweetened Vinegar
2 tbsp Pearl River Bridge Hoisin Sauce
2 tbsp Pearl River Bridge Mushroom Flavoured Superior Dark Soy Sauce

Method

1. Devein the prawns, clean well and rub dry.
2. Mash stewed pork sliced into paste.
3. Mix with 2 tbsp breadcrumbs.
4. Add in 1 tbsp cornstarch.
5. Divide mixture into 8 portions.
6. Wrap in prawn and shape into a ball.
7. Coat with cornstarch.
8. Dip in beaten egg.
9. Coat with breadcrumbs.
10. Fry rice vermicelli in hot oil till puff up.
11. Dish up and place onto a platter.
12. Deep-fry prawn balls in hot oil till golden brown and crispy.
13. Dish up and drain.
14. Bring sauce ingredients to boil.
15. Arrange prawn fritters on top.
16. Serve prawn fritters with sauce.