CNY - Seaweed Roll

Ingredient:
8 pc pork meat (600g)
8 pc sea-weed (japanese roasted seaweed)
8 salted egg yolk (press them into long strip)
8 Japanese crab meat (1 pc cut into 2 strip)
8 pc celery strip (thin) or cucumber strip also can

Seasoning: (mixture 1)
1 1/2 tsp salt
1 tsp sugar
1/2 tsp five spices powder

Seasoning: (mixture 2)
1/2 tsp light soy sauce
2 tbsp water
1/4 tsp pepper
1/4 tsp sesame oil
1 tbsp cornflour

Batter:
3/4 bowl of self-raising flour
1/4 tsp of salt
1 1/2 tbsp of oil

(Note: 1 bowl = 250 ml)

Method:
1. Slice the pork, 1st lightly cut then 2nd cut out the meat - look like butterfly. Every piece cut like 2 pieces of meat joining to each other.

2. Then hammer the meat loose with a meat mallet or the back of a kitchen knife. Or cut thin enough to cook quickly. Season with mixture 1 then set aside for 30 mins. Prepare mixture 2 - light soy sauce + water stir well then add in sesame oil, pepper - stir well. After 30 mins then mixture 2 add to the seasoned meat. Sprinkle cornflour on both side of the meat.

3. Lay the sheet of seaweed on the table, then lay the meat on top of the seaweed. Line the cucumber strip, salted egg yolk strip, 2 pcs of crab meat to form a line. Then roll them up, 1st roll press it tight then continue to roll up like a swiss roll. Put the all in a plate. Prepare the batter. Spread the batter on to seaweed roll, coated them with the batter. Make sure all are well coated with batter.

4. Heat up the oil, once the oil is hot, put in the seaweed roll to deep dry. Then low the fire to let it cook slowly until it turn to golden brown. Bring it up to drain dry. Then cut into slices to be serve on a plate.