ENG Li Kam Luen【李錦煮我敢教】EP30 Crispy Prawn Beancurd Skin Rolls

Come & cooking with MASTER CHEF “Ben Li”
Ingredients :
· 1 sheet dried bean curd skin (tofu skin)
· 100g frozen shrimp, peeled
· 2 dried shiitake mushrooms
· 20g dried black fungus (wood ear mushrooms)
· 100g carrot
· 1 tbsp minced shallot
· Corn oil (as needed)
Shrimp Marinade :
· ¼ tsp salt
· Pinch of white pepper
Sauce :
· 1 tbsp oyster sauce
· ½ tsp sugar
· ¼ tsp salt
· 2 tsp light soy sauce
· 6 tbsp water
Thickening Mix :
· 1 tsp cornstarch + 1 tbsp water
Sealing Paste :
· 1 tbsp flour + 2 tbsp water
Instructions :
1. Soak shiitake mushrooms, remove stems, slice thinly. Steam for 8 mins, cool and shred.
2. Soak black fungus, drain and shred. Peel and julienne cut carrots.
3. Thaw shrimp, pat dry. Mix with salt and pepper for 15 mins.
4. Dampen bean curd skin with a wet towel, trim tough edges (save for filling). Cut into 8 triangles.
5. Dry-fry carrot, shallot, and mushrooms in a hot pan. Add oil, stir-fry shrimp until 70% cooked. Pour in sauce, simmer 2 mins. Thicken with cornstarch mix, then cool.
6. Place filling on triangle wrapper, roll like spring rolls. Seal edges with flour paste.
7. Heat oil (1/3 height of rolls). Fry over medium heat until golden and crispy on both sides.
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