Steam Egg Roll with fish paste

Fish paste is a must ingredient in making Yong Tau Fu. For me who always prefer simple and fast cooking, I don't normally prepare varieties of Yong Tau Fu. Most of the time, I will stuff fish paste in fried bean curd (taofu pok) or make steam egg roll. These 2 dishes are Terry’s favorite too and he can simply finish his meal in short time.

Here, the recipe how to make Steam egg roll with fish paste. Super easy :)

Ingredients:-
3 eggs
150g fish paste

Preparation:-

1. Beat the eggs and add in little bit soya sauce.
2. For fish paste, add pepper and salt water to soften it (till the texture almost like kaya).

Cooking steps:-

1. Heat the pan and grease it.
2. Make egg skin: Pour the egg into the pan and start circulate the pan*.
   * I’m using 11” non-stick pan.
3. Make sure the egg is well spread in a round shape.
4. In low fire, cook till the egg fully dry on top, loosen it from the side and make sure it not sticks to the pan.
5. Put the egg skin on the chopping board or any flat area.


6. Well spread the fish paste with spoon on top on the egg skin.


7. Roll it up and give a little press while rolling.
8. When the egg roll put on the plate, make sure the edge of the egg side facing down to the plate.
9. Turn to medium high fire and steam it for 15-18 minutes.
10. Wait till it cool down, transfer it to chopping board and slice it into 1cm-1.5cm width.
11. Serve.