Chinese
Chinese - Cantonese and Dim Sum
Beancurd Skin Roll
Chef's Menu Description
An enticing artisan creation, freshly prepared with vibrant seasoning and served with complementary accompaniments.
Ingredients
- • 6 sheets dried beancurd skin
- • 250g minced pork
- • 150g fish paste
- • 50g dried prawns, soaked and finely chopped
- • 30g wood ear mushroom, soaked and shredded
- • 2 tbsp water chestnuts, diced
- • 1 tsp white pepper
- • 1 tbsp light soy sauce
- • 500ml water for braising
Preparation Steps
1
Phase 1
Mix the minced pork, fish paste, dried prawns, wood ear mushroom, water chestnuts, white pepper, and soy sauce in a bowl until sticky.
2
Phase 2
Soften the beancurd skins in warm water, then cut each sheet into rectangles and roll them around the filling into firm logs.
3
Phase 3
Dampen the edges of the skins and press to seal each roll.
4
Phase 4
Place the rolls on an oiled plate and steam over high heat for 10 minutes.
5
Phase 5
Gently braise the steamed rolls in a little water and soy sauce until the sauce thickens.
6
Phase 6
Slice and serve warm.