BEAN CURD ROLLS IN OYSTER SAUCE 鮮竹卷:
1 piece dry or
fresh bean curd sheet
10 oz. minced pork shoulder
3 oz. shelled shrimp
seasoning:
½ tsp salt
3 tsp.
tapioca starch
¼ tsp. light
soy sauce
dash white
pepper and sesame oil
2 tbsp.
water
sauce:
¾ cup water
1 tbsp.
oyster-flavoured sauce
½ tsp. each dark
soy sauce & sugar
dash of
white pepper and sesame oil
1 tsp. tapioca starch mixed with 1 tbsp. water
cooking oil for deep-frying
If using dried bean curd sheet, use a clean damp cloth
to wipe and soften the sheet. With the fresh sheet, trim edges and cut sheet
into 12 squares. Cover squares with the damp cloth and set aside.
Rinse, pat dry shrimp and dice it into very small
pieces and add to minced pork. Add seasoning into pork and shrimp mixture, stirring
and mixing together into a paste. Refrigerate for 30 minutes. Divide shrimp
& pork paste into 12 portions. Add each portion to a piece of bean curd square.
Wrap up and seal edges with a little shrimp mixture.
In wok or non-stick saucepan, heat enough oil for
deep-frying over high heat until very hot. Add in bean curd parcels. Deep-fry
over medium heat until bean curds are puffed and golden. Remove and drain on
paper towels.
Arrange bean curd parcels in a single layer in a wide
skillet with lid. Mix sauce ingredients and pour it over the parcels. Cover pan
and cook over low heat for 15 minutes.
Transfer parcels to serving plate. Add starch solution
to liquid in pan and cook until sauce is thickened. Pour sauce over bean curd
parcels and serve right away.
VARIATION:
DEEP FRIED BEAN CURD ROLLS腐皮卷:
Use the same ingredients and proceed to make bean-curd
packages. Deep fry in hot oil over medium heat until puffed and golden and
filling is cooked. Drain and serve right away.
VEGETARIAN BEAN CURD ROLLS: Use a variety of julienne vegetable as
filling and proceed as above.
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