Spring Rolls - Seafood

I love spring rolls! Here's a seafood variant which my daughter and husband really loves. It's healthy, easy to make and really yummy!

Ingredients:

2 1/2 kg turnips (singkamas)
50 g dried prawns - wash and drain
8 tbsp cooking oil
1 cup cold water
1 1/2 tsp salt
1 kg crab
500 g small prawns
4 pairs Chinese sausages
8 eggs
6 pcs soya bean cake (tokwa)
1 cup sweet black sauce
3 whole garlic pound to a fine paste
400 g fresh red chillies - pound to a fine paste
1 1/2 cup roasted peanuts, chopped coarsely
5 stalks Chinese parsely - wash and remove roots
1 pkg spring roll wrapper or 600 g freshly made spring roll wrappers

PROCEDURE:

• Peel turnips , slice and cut into thin julienne strips. Wash and drain.
• Heat 5 tbsp oil in wok over high flame, put in dried prawns and fry for 1 min.
• Add in the turnips and stir fry for 2 mins.
• Add in 1 tsp salt, 1 cup water and mix well.
• Cover wok and simmer until soft. Remove to a serving plate.
• With a sharp knife, chop off the claws and legs of crabs. Pull body away from shell and cut body into halves. Remove and discard messy intestines and grey gills form either side of the body. Wash and drain.
• Place crab on top of steaming rack. Cover and steam for 30 minutes. Dig out the meat from the bod and extract meat from claws and legs. Set aside.
• Wash and drain prawns. Steam for 3-5 minutes. Remove from shell and devein.
• Wash sausage and steam. Cut into thin slices.
• Break eggs into a bowl, add in 3 tbsp oil, 1/2 tsp salt and beat lightly. Grease pan lightly. Pour egg mixture thinly into pan. When cooked, remove and cut into thin strips.
• Heat oil in work over medium flame, fry bean curd cake until light brown on both sides. Remove and cut into thin strips.
• Lay out various ingredients on the dinner table.
• Place a spring roll wrapper on a dinner plate, spread 1 tsp sweet soy sauce or oyster sauce evenly on the wrapper.
• Spread garlic and chili evenly.
• Heap 2 tbsp turnips then sprinkle on crab meat, prawns, sausages, omelette, bean cake, peanuts and parsley.
• Roll and seal with little water.