Beancurd Prawn Roll
- Difficulty: Easy
- Preparation: 45 min
- Cook: 5 min
- Clean up: min
- Steps: 3 steps
- 13 Ingredients
- Difficulty: Easy
- Steps: 3 steps
- 13 Ingredients
- Preparation: 45 min
- Cook: 5 min
- Clean up: min
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Instructions
1. Marinate the shrimp
Cut half portion of the shrimp into small pieces and mince the remaining half of the shrimp.
Mix the shrimp with all the ingredients in the Seasonings including the yellow chives. If mixture is loose and not sticky, add more starch to bind it.
2. Wrap the shrimp roll
Place a piece of the tofu skin on a flat surface. Gently wipe with a damp cloth on the surface to make it softer so it becomes pliable.
Scoop about 1 heap tbsp of the filling onto the tofu skin.Use a little bit of water and dab it around the edges to ensure sealing.
Roll up the bottom part of the skin, tuck the shrimp tightly. Roll until the end of the tofu skin.
Fold both ends of the openingand make sure they are closed, so when deep-frying, the oil will not seep in. Wet your hand with water to help with sealing.
3. Fry
Heat up a pan with enough oil for deep frying. When the oil is fully heated, turn the heat to medium and gently drop the shrimp rolls into the oil.
Keep turning around and deep fry until they turn golden brown.
Dish out on a plate lined with paper towels to absorb the excess oil.
Plate and Serve!
Cut them in halves, and serve them with mayonnaise.
