- Roughly chop half of the prawns into chunks. Use a food processor to process remaining prawns into a paste. In a large mixing bowl, combine both with ginger, chicken stock powder, salt, egg white, Shaoxing wine, cornflour and sesame oil. Cover in cling film and set aside.
- Unfold dried beancurd skin and cut into 16 pieces. Place a damp cloth over dried beancurd skin pieces to soften. Place a spoonful of prawn mixture onto one end of softened beancurd skin. Roll up and seal end with cornflour and water mixture.
- Heat up oil over medium heat to deep fry. Once oil has come to temperature, carefully place rolls into hot oil and fry each side 2-3 mins or until golden brown. Remove from oil and drain on paper towel.
- Allow to cool slightly, then serve with mayonnaise and sweet chilli sauce.