Buy a chunk of fresh tender loin -cut it into 1 inch thick slices and thump it up with a meat hammer to flatten and stretch it into a bigger piece.
Place a plump stalk of Spring Onion on the tender loin and roll it up.
Dabble it up with some Wheat flour.
Plunge it into a bowl of whisked eggs.
Take it out and cover it up some grounded Marie biscuit- deep fry it in a wok of hot cooking oil under a low flame until it turns golden brown.
Skewer it to facilitate-easy cutting.
Ready to serve with some colorful chopped yellow/red capsicum, spring onion and cilantro-meat was tender and moist with a crispy crust and soft herbaceous spring onion-best to eat it with Lingham's garlic/chillies sauce.
