Dried bean curd sheets
1 pound shrimp with heads
1 teaspoon coriander root
1 teaspoon minced garlic
1 teaspoon white pepper
1 tablespoon fish sauce or soy sauce
2 egg yolks, beaten
Oil for deep frying
Plum Sauce or bottled Sriracha chile sauce
Sprinkle or brush bean curd sheets with water and allow to soften. Shell and clean shrimp, retaining tails. Make slits in inner curve so shrimp will lie flat. Combine coriander root, garlic and pepper in mortar and pound to make paste. Stir in fish sauce. Combine mixture with shrimp and marinate 5 minutes.
Cut bean curd sheet into 3-inch squares. Place 1 shrimp on each square near top, allowing tail to extend over edge. Fold top of square over shrimp. Roll up tightly. Brush lower edge of bean curd sheet with egg yolk to seal. Place rolls on rack until ready to fry. Fry in deep hot oil until golden brown. Drain on paper towels. Serve at once with bowls of Plum Sauce or Sriracha sauce for dipping. Makes about 2 dozen.
Note: Sriracha, which is Thai hot sauce, and bean curd sheets are available in Asian markets.
1 cup water
1 cup sugar
1 1/2 tablespoons rice vinegar
1/4 teaspoon salt
6 Chinese dried preserved plums
Combine water, sugar, rice vinegar, salt and whole plums in small saucepan. Bring to boil and boil until liquid is reduced to 3/4 cup. Remove plums and cool sauce to room temperature.