Fried king prawns wrapped in a bean curd sheet
These crunchy parcels of delight dish are usually served with Worcestershire sauce to give it a tangy kick. A firm favourite for many people dining at Chinese dim sum restaurants.
You might wonder what bean curd sheets are?
They are made of fresh soya bean milk!
Winse says “It brings back memories of when my grandparents’ house was filled with this beautiful fragrance whilst my grandmother was making bean curd sheets. She would skim the top layer formed from boiling soy milk, and then carefully placing the thin delicate sheet on a flat bamboo tray, leaving it to dry, just to make one bean card sheet! Grandmother repeats these steps to make sheet after sheet until the whole kitchen was ‘covered’ by them. Nowadays, we can easily purchase bean curd sheets from any Chinese supermarket.
My Grandmother’s secrets for bouncy texture of the prawns is to store them in the fridge overnight to firm the paste, and to add corn flour plus egg white to seal in its flavours. Now let me show you how to make King Prawn Bean Curd Roll, hope you will enjoy these as much as I do”.
Prep Time: 30 minutes
Cooking Time: 3-5 minutes
Fridge chill time: Over night
300 grams medium size king prawns
800 ml vegetable oil
3 bean curd sheets
3 dashes white pepper powder
1 free range egg 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
1. 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.
2. The next day put 3 bean curd sheets in a large pan of warm water. Leave the sheets to be soaked for 10 minutes. Remove and place onto paper towels. Carefully pat dry and cut into 6×5-inch pieces.
3. 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.
4. Heat a wok on medium heat, once hot, gently 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.
Check out Winse Chan’s Facebook Page for all the latest recipes