Bean curd rolls with oyster sauce
Bean curd rolls with oyster sauce – xian zhu juan
The rich and fragrant oyster sauce is the star of this dish.
Ingredients
– Bean curd sheets 2, large
– Carrot 20 g (2/3 oz), diced
– Chopped spring onion (scallion) 20 g (2/3 oz)
– Potato starch for dusting
– Cooking oil for frying
– Potato starch mixture 2 tsp potato starch + 4 tsp water
Filling
– Minced pork 300 g (101/2 oz)
– Prawns (shrimps) 150 g (51/3 oz), shelled, deveined and chopped into smaller pieces
Seasoning
– Potato starch 10 g (1/3 oz)
– Salt 5 g (1/6 oz)
– Chicken powder 5 g (1/6 oz)
– Sugar 15 g (1/2 oz)
– Ground white pepper a dash
– Sesame oil a dash
Sauce
– Shredded ginger 5 g (1/6 oz)
– Spring onion (scallion) 1 stalk, chopped
– Cooking oil 1 Tbsp
– Salt a pinch
– Chicken powder a pinch
– Sugar a pinch
– Sesame oil a dash
– Oyster sauce a dash
– Ground white pepper a dash
– Water 60 ml (2 fl oz / 1/4 cup)
Instructions
Cut bean curd sheets into 10-cm (4-in) squares. Set aside.
Step 2:
Mix seasoning with carrot and spring onion. Mix in filling ingredients.
Step 3:
Lay a sheet of trimmed bean curd skin on a clean flat surface. Spoon filling along the lower edge of bean curd skin. Fold the sides inwards before rolling up into a cylinder. Dust with potato starch to prevent sticking during deep-frying. Repeat until all ingredients are used up.
Step 4:
Heat oil in a wok. Deep-fry bean curd rolls until golden brown. Drain off oil and set aside.
Step 5:
Prepare sauce. Heat oil in a wok. Fry ginger and spring onion until fragrant. Add the rest of the sauce ingredients, except potato starch mixture. Bring to a boil.
Step 6:
Stir in potato starch mixture and cook for 1 minute more.
Step 7:
Pour sauce over bean curd rolls.
Step 8:
Garnish as desired and serve immediately
