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Wednesday, May 2, 2012

Prawn Rolls With Beancurd Skin

I am submitting this post to Small Small Baker: Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker

Prawn Rolls With Beancurd Skin
Remember the small, sweet white shell prawns for the prawn fritters.  Since my Ma have some of these prawns and also some leftover beancurd skin [foo peh], I suggested to make them into these prawns rolls [quite similar to those sold at dim sum outlets].  Very simple ingredients and method to prepare these prawn rolls.

Ingredients
[makes 10 rolls]
300 gm small white prawns - remove shells, wash and drain dry
Marinade
1/2 tsp pepper
1/2 tsp salt
a dash of msg
1 tsp sesame oil
3 tbsp cornflour

10 pieces of beancurd skin [foo peh] - size 3" x 4" piece
Prawn Rolls Before Frying
  1. Mix marinade to prawns.  Stir to combine well and set aside for 15 - 20 minutes in the fridge.
  2. Use a piece of beancurd skin, put in about 1 spoonful of prawn mixture in the centre.  Roll up and press both sides to seal rolls [see photo].  Keep in container to store in fridge if not frying immediately. 
  3. Fry in wok with oil [turn on to medium heat after putting in the prawn rolls] like frying meat rolls until golden and crispy.  Complete frying the rolls in batches. Drain on kitchen paper before serving with chilli sauce or mayonnaise.

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