Pork Shrimp Roll

This dish could be the bento filler, afternoon snack, appetizer or entree.

Ingredient:

• 300gr ground pork
• 115gr ground shrimp(shrimp paste)
• 1 egg
• 3/4 tsp salt
• 1 Tbsp cooking wine
• 1 1/2 Tbsp cornstarch
• 2 Tbsp chopped green onion
• 4 sheets of nori
• dash of sesame oil
• oil for frying

1. Mix together ground pork and ground shrimp with the rest of ingredients except for nori sheets and the oil for frying.
2. Divide into 4 portions, if the filling dough too soft, refrigerate for an hour.
3. Spread one portion of filling on nori sheets, roll it like you rolled for sushi, be careful not to squished the roll. Repeat this for the other 3 portions.
4. Heat the wok/ deep fryer, deep fry the roll over medium heat for 5 minutes, remove and drain. slice the roll to small pieces, and serve.

P.S.: To prepare the shrimp paste: drain the excess water on the shrimps with paper towel, assume you've already remove the skin and the dirt from the back of the shrimps, smashed the shrimps with your side knife (horizontally) and start chopping like a mad man (just kidding XD ). Then you have your shrimp paste ready.