1For the prawn filling: Mash the prawns with a knife and mince till you get a smooth paste.
2Add the minced pork belly and continue to mince till fine.
3Mix in the egg whites, followed by the remaining ingredients. Knead the mixture till you get a springy consistency.
4Divide into two portions and set aside.
5Bring water to a boil in a wok. Place the conpoy in a dish and steam for three hours over low heat.
6Bring the chicken stock to a boil in a pot. Blanch the mustard greens and broccoli, then slice into pieces.
7In the same stock, blanch the Chinese celery and set aside. Set aside the remaining stock.
8For the egg crepe: In a bowl, beat 10 egg yolks, five egg whites and 10 g of cornstarch. Mix well and separate into three portions.
9Heat 1 tbsp of oil in a non-stick pan, preferably 25 cm wide. Add one portion of the egg mixture. Ensure the mixture is spread evenly in the pan and cook for a few minutes until the underside is golden brown. Remove gently and cool. Repeat for the other two portions of egg mixture.
10To assemble the wrap: Lay an egg crepe on a dish and spread a layer of the prawn filling on it. Slice another egg crepe into thirds lengthwise. Place one strip over the centre of the first crepe.
11Shred the steamed conpoy and place it in a line on top of the cut egg crepe. Then add a piece of Chinese celery on top.
12Roll the egg crepe into a tight roll, taking care not to break the crepe.
13Repeat steps 10 to 12 to make the second roll.
14Steam rolls over medium heat for eight minutes until cooked. Slice evenly into desired thickness and lay in a circle on a serving plate.
15Heat 1 tbsp oil in a wok, saute mustard greens and broccoli and add 75 ml of stock. Cook for about five minutes or till desired softness. Place the mustard greens around the prawn rolls and broccoli in the centre.
16In the same wok, add the remaining stock, fish sauce, chicken powder and sugar. Thicken sauce with remaining cornstarch.
17Pour sauce over the rolls and vegetables. Serve hot.
Recipe: Chef Cheng Fa Kwan/Paradise Teochew Restaurant / Photo: Lee Jia Wen/The Straits Times