清蒸瓤豆腐皮鱼糊Steamed Bean Curd Roll with Fish Paste

Ingredient :
300 gm            Fish Paste
1 sheet             Bean curd Skin, cut into about 12 x 11 cm size. (about 28 to 32 sheets)
Corn Starch Mixture:
1 tbsp                Corn Flour
1/2 cup             Water
Method:
1)  Use a damp clean cloth to wipe away the excess saltiness on the bean curd skin. .
2)  Cut bean curd skin into 12 x 11 cm size. Set aside.
3)  Mix cornstarch mixture,  to be used to seal the edged of the roll later.
4)  Place a tablespoon of filling in the center of the bean curd skin, apply some corn flour water, fold bean curd skin over the filling, roll over to meet the other side.
5)  Using fingers to lightly press on the roll, flatten it.
6)  Repeat step 5 until filling are all used up.
7)  Bring to boil water in a steamer.
8)  Place the bean curd roll in the steamer to steam for 10 to 15 minutes or until it cook.