Crispy Bean Curd Rolls Recipe

Crispy Bean Curd Rolls Recipe

Ingredients :

180g

180g

2

60g

3 cups

125g

1

 

Marinade

2 teaspoons

1 teaspoon

2 tablespoons

1 teaspoon

1/2 teaspoon

 

Seasoning

1 teaspoon

1 1/2 teaspoons

1 teaspoon

1 teaspoon

3 tablespoons

1 teaspoon

1/4 teaspoon

Shrimps, shelled and deveined

Pork

Bean curd sheets

Chinese mushroom (cooked)

Cooking oil

Carrot

Shallot, sliced

 

 

Light soy sauce

Sugar

Water

Cornflour

Wine

 

 

Chinese wine

Light soy sauce

Sesame oil

Cornflour, mixed with water

Water

Sugar

Pepper

Method :
  • Wash and devein the shrimps.

  • Dry thoroughly with a kitchen towel, then parboil in the oil and drain.

  • Set aside and keep the oil for later use.

  • Shred the pork, then coat with the mixture marinade.

  • Parboil in the retained warm oil and set aside. Keep the oil for later use.

  • Blanch the carrot and shred together with the cooked Chinese mushrooms.

  • Heat a wok with 1 tablespoon of the retained oil and sauté the shallot until fragrant.

  • Stir in all the ingredients. Sizzle in the wine, add the water and the rest of the seasoning.

  • Adjust the flavor to taste.

  • Thicken the sauce with the cornflour and water mixture.

  • Remove and set aside for later use as filling.

  • Cut each bean curd sheet into 6 triangles. Bring the retained oil to the boil and deep-fry the bean curd sheets until crisp.

  • Remove into a bowl of cold water and soak the bean curd sheets until soft, then dry with a clean towel.

  • Place 2 tablespoons filling on each side of a bean curd sheet and fold into a roll.

  • Repeat until all the bean curd sheets have been used.

  • Shallow fry the rolls in heated wok with 1 tablespoon oil.

  • Serve immediately while it is still hot.

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