Do you enjoy eating bean curd rolls?
A delicious dim sum dish was served at the restaurant. A mixture of ground pork
and other ingredients are filled into the sweet, soft bean curd skin, which is
then covered in a creamy, mild sauce.
This is a dish that my mother-in-law likes to make for Chinese New Year. Her recipe is different from the dim sum restaurant which is not coated with any thick sauce. Typically, a mixture of ground pork, shrimp, and other ingredients makes up the filling. Usually, she would shape the bean curd rolls, steam them, and store them in the freezer. Place it in the fridge the night before New Year's Eve and allow it to defrost. After that, remove it from the refrigerator and leave it for around half an hour at room temperature. The customary way is to deep fry them and serve them with a dip of chilli sauce.
Sometimes I make it as a vegetarian
bean curd roll for my brother. I'm using yam instead of pork filling. But
today, I want to combine some of the ingredients from these two different
recipes to take this recipe a step further. So that I can both enjoy the
flavour of the meat and the aroma of the yam in one bite.
Bean curd sheets are made from
soybeans. Some are salty. Some is 0 mg of sodium. If yours is as salty as mine was,
use a clean cloth to remove any extra salt. I cut the bean curd sheet into the
size of 10” x 12”, rolled it up and cut it into half to fit into my baking tray.
The bean curd sheet can be sliced to the size that suits you best.
INGREDIENTS
4 pcs bean curd sheets (10” x 12”)
450g ground pork
250g shrimps, clean and devein
3 pcs bean curd sheet
150g shredded yam
5 red shallots, minced
1 whole head garlic, minced
1 egg
2 tbsp oyster sauce
2 tsp salt
1 ½ tsp sugar
2 tbsp corn starch
METHODS
1. Coarsely chopped the shrimps.
Combine the ground pork and shrimp into a mixing bowl together with shredded
yam, shallots, garlic, egg, and the seasoning. Stir well.
2. Cut the bean curd sheet into the
size of 10” x 12”, use a clean cloth to wipe off excess salt.
3. Place the filling at the lower
bottom. Roll from the bottom with the help of Sushi bamboo sheet to maintain
the shape, roll it up. Brush some water at the top edge to seal the roll. Repeat
with the rest of the filling and bean curd sheets.
4. Brush some oil on a tray and place
the bean curd roll into the tray.
5. Fill some water in the wok and
bring it to a boil. Place the tray of bean curd rolls on a steamer rack. Steam
for 15 minutes at high heat.
5. Cut the bean curd rolls diagonally
about 1 ½ inches width.
6. Heat some cooking oil in a large
pan over medium high heat. Add the cut bean curd rolls in a single layer and pan
fry it for 4-5 minutes on each side or until golden brown. Served immediately
with my favourite Chili oil sauce or any spicy sauce of your choice.
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