Mini Prawn Rolls 2

Source: http://adel-icious.blogspot.sg/2012/06/spicy-dried-shrimp-aka-hay-bee-hiam.html

Spicy Dried Shrimp

 200g     Dried Shrimp (weight is before soaking)
   20g     Garlic, minced (about 5-6 cloves)
 200g     Chilli Paste
Salt & Sugar to taste

Doesn't matter if the chilli paste is home made or store bought although there's always greater control in home made items. Some recipes call it "Sambal", works for me but if you're unfamiliar with it, it's just a chilli paste.

1. Soak the Dried Shrimps for about 20-30 minutes, dry the shrimps as much as you can and have it coarsely minced for chunky style so you will get the occasional burst of shrimpy goodness when eating.

2.  Heat a tablespoon of oil over Medium heat and sautéed garlic till fragrant. Add in the minced shrimp and continue frying till the whole kitchen is filled with the aroma of fried shrimp. The minced shrimp will shrivel slightly and darken in colour. Another tell-tale sign is that some of the smaller pieces will start jumping about the wok.

3. Add in the Chilli Paste, mix with the minced shrimp and keep the mixture moving constantly to prevent burning (I burnt mine a little as I tried to take pictures... -.-). Season to taste. Like every other time, the chilli will assault your eyes and nose. Keep your kitchen well-ventilated at this stage. Heat off when most moisture has been removed.

4. Cool completely before storing in a sterilized container.

Source: http://adel-icious.blogspot.com.au/2012/06/spicy-dried-shrimp-rolls-hay-bee-hiam.html

Spicy Dried Shrimp Rolls (makes about 40 mini rolls)

200g     Spicy Dried Shrimps

   5       Spring Roll Skin, each cut into 9 squares

   1       Egg, lightly beaten 

1. Place a small amount of Spicy Dried Shrimps in the center of a small spring roll skin. Fold the bottom -> right -> left corners toward the center. Dab a little egg wash in the middle and the last corner before completing the roll.

2. Deep fry in Medium heat oil till golden brown OR "fry" them in an Air Fryer at 180º C for 10 minutes, checking and shaking the basket halfway.