Fu Pei Guen

Seafood
Sides/Snacks

Easy Level:

Cook Time:

Servings:

16 pcs

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

Adjust Servings
US / Metric
0.00
g
g
prawn meat (deveined)
0.00
g
g
prawn meat (deveined)
0.00
g
g
spring onion (chopped)
0.00
g
g
spring onion (chopped)
0.00
tsp
tsp
chicken powder
0.00
tsp
tsp
chicken powder
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
ginger juice
0.00
tsp
tsp
ginger juice
0.00
tsp
tsp
Shaoxing wine
0.00
tsp
tsp
Shaoxing wine
0.00
tsp
tsp
potato starch
0.00
tsp
tsp
potato starch
0.00
egg white
0.00
egg white
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
sesame oil
0.00
sheet beancurd skin
0.00
sheet beancurd skin
0.00
tbsp
tbsp
cornflour
0.00
tbsp
tbsp
cornflour
0.00
tbsp
tbsp
water
0.00
tbsp
tbsp
water
oil for deep frying
oil for deep frying

Steps

1

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

7

Heat oil for deep frying at medium low heat.
Heat oil for deep frying at medium low heat.
Mark as completed

8

Deep fry until the skin is golden brown.
Deep fry until the skin is golden brown.
Mark as completed

9

Serve immediately with your favourite dipping sauce.
Serve immediately with your favourite dipping sauce.
Mark as completed

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