Although tofu skin, also known as ‘bean curd skin’ can be a little daunting to use for the first time (and, if you don’t know where to look, tricky to find) it is a joy to cook with and eat. I have a great love for bean curd skin and rolls because they’re gluten free and starch free- things I struggle to eat! Dishes using bean curd skin are always on the menu at dim sum restaurants and are a reliable, tummy-friendly option for me when eating there with family and friends.

Another excellent thing about tofu skin is that it can be steamed to create an unctuous looseness that just about holds in delicious flavours OR it can be fried to wonderful crispness! Trust me, when you haven’t been able to eat anything with batter or even crisps for over a decade, anything crispy that is not celery is heaven.

For this recipe we’ll be frying them to crispness and wrapping them around a delicious prawn mix. Watch the video to see how we made them and an exciting announcement…

Oh yes, we’re going travelling in Malaysia! I absolutely cannot wait. It means the world to me that I am now able to manage my disabilities in a way that allows me to leave the country and move freely. It’s all thanks to my wonderful wife who takes such excellent care of me. I also have her to thank for introducing me to the wonder of Malaysian food and these lovely rolls in particular.

They’re a dainty little Cantonese snack but can be rather large when served in English dim sum restaurants. Personally, I prefer the small, Malaysian version- much more crunch! Interestingly in Malaysia they are also often served with mayonnaise. I’m not such a fan of that though and prefer to serve them with worcestershire sauce or soy sauce with chilli oil.

They’re absolutely delicious! I hope you enjoy making them at home. You can buy tofu skin either via online Asian shops or in your local Chinese shop.

 

Ingredients

450g raw shelled prawns
2 finely chopped spring onions

Seasonings:
½ chicken stock cube
¼ tsp salt
¼ tsp pepper
½ tsp rice wine vinegar
½ tsp sesame oil
1 heaped tbsp rice flour
1 egg white

10 pieces tofu skin cut to 6×6 inches
Oil for frying
Worcestershire sauce

  • Divide prawns in half. Roughly chop one half and mince the other.
  • Mix all of the prawns, spring onions and seasonings together. If the mixture is loose and not holding together then add a little more rice flour.
  • Place a piece of tofu skin on a flat surface, rub with water on both sides and leave to soften. Do this with three pieces and by that time the first will be ready to use.
  • Scoop 1 tablespoon of the filling onto the tofu skin. Fold like a parcel and rub water around the edges to ensure sealing.
  • Heat enough oil for frying in a wok. When the oil is fully heated, turn down to medium and gently drop the shrimp rolls into the oil. Keep turning and fry until they are golden brown.
  • Dish out onto a plate lined with paper towels to absorb excess oil.
  • Serve with Worcestershire Sauce or soy sauce (also excellent with chilli oil!)

Notes:

Remember that it takes slightly longer for rice flour to soak up liquid than you might expect so be careful of adding too much when it first seems the mixture isn’t sticking together properly. A mistake I repeated over and over when I first started using it!

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