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Method :
Rub
shelled shrimps with salt. Wash and devein. Rinse under running
water for 15 minutes. Wipe dry and mash. Add diced Chinese water
chestnuts and seasoning. Work into shrimp paste. Transfer to
refrigerator to chill for 1 hour. Cut bean
curd sheet into 4 pieces of 8" x 8". Cut green cucumber into thin
slices and celery into sticks (as thick as a chopstick).
Brush
bean curd sheet with caltrop starch. Put a suitable amount of shrimp
paste on one side of bean curd sheet. Smooth out. Then put a celery
stick in the center. Roll it up and seal it with egg white. Arrange
on a greased plate and steam for 6 minutes. Remove and allow to
cool. Then sprinkle with a little caltrop starch. Deep fry until
golden. Use oil absorbing paper to absorb excess oil and cut into
pieces of 1 1/2" thick. Garnish with green cucumber slices and serve
with Worcestershire sauce.
Serves 4 - 6
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