Deep fried for that sinful glossy crisp finish, sheets of bean curd skin are stuffed full with prawn filling. This classic Yum Cha favourite, also known as Bean Curd Skin Roll or ‘Fu Pei Guen’ in Cantonese, is super easy to master!
Prawns are so tasty and easy to cook, making them the ultimate fast food. The key to firm yet succulent tasting prawns is to season them in chicken powder, salt, ginger juice, Shaoxing wine, potato starch, egg white and sesame oil – as simple as that. And unlike the usual spring roll wrappers, the delicate sheets of bean curd skin gives a soft yet slightly crispy finish to the rolls. Seal all that wondrous flavours of prawn filling into the bean curd skin with cornflour paste and once you are done wrapping, take those prawn parcels for a dip in the hot oil bath. Sit back and drool over that sizzling performance of pale prawn rolls transforming into golden brown goodness.
This mouth-watering appetizer tastes so good on its own and complements other dishes as well. With our fuss-free recipe, it’s so straightforward you’ll be a master in no time!
#themeatmensg #simple #delicious

Ingredients

Steps

1

Mince 100g of the prawn meat and cut 300g into small pieces. Put in a mixing bowl.

Mark as completed

2

Season the prawns with ½ tsp chicken powder, ½ tsp salt, ½ tsp ginger juice, 1 tsp Shaoxing wine, 1 tsp potato starch, 1 egg white and ½ tsp sesame oil.

Mark as completed

3

Using a pair of chopsticks, stir in one direction until the paste is sticky. Mix in 10g chopped spring onion.

Mark as completed

4

Cover and rest in the fridge for 30 minutes.

Mark as completed

5

Wipe beancurd skin with a damp cloth to remove the salt on the skin. Trim and discard the hard edges. Cut into 16 equal pieces.

Mark as completed

6

Place the beancurd skin on a flat surface. Place about 1 heaped tablespoon on one end of the beancurd skin. Roll it up and flatten to equal thickness. Brush the end to seal it.

Mark as completed