Friday, 18 September 2015

Fried Bean Curd Roll 腐皮卷

As I was buying something from the dried grocery stall in the wet market, I saw Fried Bean Curd Skin and suddenly I wanted to make Fried Bean Curd Roll 腐皮卷.

Just the other day, I saw a youtube on an interesting way of deep frying this Bean curd roll so I decided to give this a go.

What you need:

400g of minced pork
300g of prawns, shelled, smashed
2 cm piece of ginger, minced
2 tbs of light soy
1 tsp of white pepper
2 tsp of sesame oil
2 tbs of corn flour

2 sprig of coriander leaves
6 water chestnuts, smashed

1 sheet of beancurd skin

Flour paste
2 tbsp water with 1 tbsp water

Chop up the coriander leaves and discard the stem.  

Mix together with waterchest nut.

Mix meat with the seasoning sauce. Clingwrap and chill for 1 hour.

Add the coriander leaves and waterchest nut to the meat and mix well.

Clean the beancurd sheet with a damp cloth (to remove excess salt).  Cut the beancurd skin into squares and then triangle.

Position the beancurd sheet with narrow point, pointing upwards.

Place meat in the lower half of the beancurd sheet.  Fold upwards to wrap meat and fold left and turn upwards, fold right and turn upwards.  

Spread some flour paste to seal.  

Fill a wok with oil and add in the bean curd roll.  Fry until golden brown.

Note: Frying in cold oil helps to lessen the splattering.  The final temperature of the oil should be around 160 deg C.


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