King Prawn Bean Curd Roll 鮮 蝦 腐 皮 卷

King Prawn Bean Curd Roll  鮮 蝦 腐 皮 卷

These fried prawn rolls is wrapped around a bean curd sheet and is extremely crunchy and delicious. These little wonders are usually served with Worcestershire sauce. A must have whenever I eat at any Chinese dim sum restaurants.

If you are wondering what bean curd sheets are they are basically tofu sheets made from skimming the top layer formed from freshly made soy milk, they are then dried and packaged. They are extremely delicate to work with so please be delicate.

My Grandma`s secrets for the prawns bouncy texture is to store them in the fridge overnight to firm the paste and to add corn flour and egg white to seal in its flavours plus creating a smooth texture. I hope you will enjoy these as much as I do.

King prawn beancurd rolls

Makes: 8-10
Prep Time: 30 minutes
Cooking Time: 3-5 minutes
Fridge chill time: Over night

Ingredients
300 grams medium size king prawns
800 ml vegetable oil
3 bean curd sheets
3 dashes white pepper powder
1 free range eggs separate the whites from the yolk
1 ½ tablespoons corn flour
1 teaspoon bicarbonate soda
½ teaspoon salt
½ teaspoon chicken powder
½ teaspoon sesame oil

Optional extras: Best served with Worcestershire sauce

Method

  • Devein king prawns, sprinkle bicarbonate soda on the prawns, mix well. Set aside for 6-7 minutes. Wash under cold running water, drain, and place into a food processor, whizz to form a paste. Remove into a bowl, mix the prawns with salt, pepper, sesame oil, chicken powder and egg whites. Mix well, cover with cling film and store in the fridge overnight.
  • The next day soak 3 bean curd sheets in a large pan of warm water. Leave the sheets to soak for 10 minutes. Remove and place onto paper towels. Carefully pat dry and cut into 6×5-inch pieces.
  • Place a rectangular cut sheet on a flat surface, spoon 2 tablespoons of fillings along the centre of the sheet. Fold 1 inch from the left and right side to meet the fillings. Roll the long side forward, keep rolling till you almost meet the ends. Brush the end section with egg yolk to seal the sheets. Gently press the roll into a slightly flatten shape. Repeat with the rest.
  • Heat a wok on medium heat, once hot, gentle slide 5-6 rolls at a time. Deep fry each side for 1½ to 2 minutes until golden and crispy. Drain onto paper towels and serve with Worcestershire sauce.

©winsesweewok2013

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