酥炸虾饺卷Crispy stuffed prawn

手沾水，取1汤匙的海鲜胶，把虾包住，然后用一小串米粉卷起爆。重复步骤至把所有的虾包好。Wet your hands and wrap each prawn with 1 tablespoon of the paste mixture. Coil the prawn with bunch of bee hoon. Repeat the process until all the ingredients are used up.

把虾饺卷炸至金黄色。Deep-fried the rolls until golden brown.

味噌酱料Miso dressing ： 味噌30克、糖浆30克（把两者混合，以中火煮15分钟，然后待冷却。） 30g miso paste, 30g syrup (Combine and cook on medium heat for 15 minutes. Remove from heat and leave to cool.)

橙和香茅汁Orange and Lemon Grass Dressing ： 香茅3根（剁碎），鲜橙汁30毫升。把两者混合，以中火煮15分钟，过滤后待冷却，收入冰箱。 3 stalks Lemon grass, crushed, 30ml fresh orange juice. Combine and cook on medium heat for 15 minutes. Drain, discard the lemon grass and refrigerate the mixture when it is cooling down.