This is one of my favorite. I can eat alot at one go. This is not a special recipe or something, I just did it with my guts feeling, just estimation. But to me... I'm beyond word to describe this dish.
I had been delaying this post, as I can honestly say that it was easier to make the skin rolls than writing this post. Sometimes, it is really difficult to explain and describe how good the dish is when a simple dish like this could gives you really good flavor. Sometimes, the more I write, it sounded like everything was more complicated than it truly was.
I did this dish last month, and I supposed to tell myself to post this recipe next month (kept dragging, I know, my bad). But upon Linda, Henny, Kat, Audrey and Mei Fong's request, I post this recipe earlier than scheduled.
Ingredient (Makes about 28 to 30pcs)
- 220g Minced Pork
- 200g Fish Paste
- 200g Shrimps, chopped.
- 7 pcs Water Chestnut, chopped.
- 2 sprigs Spring Onions, diced
- ½ tsp Salt
- dashes of pepper
- 2 tsp Sesame Oil
- 1 tbsp Corn Flour
- 50 - 60 grams Beancurd Skin, cut into about 12 x 11cm size. Should have about 28 to 32 sheets.
- Corn Starch Water (1 tbsp Corn Flour + half cup of Water)
For Sweet Chilli Dipping Sauce - I used some Thai Chilli Sauce, Lime juice, a dash of fish sauce, a tsp of chopped garlic and some chopped coriander. Give it a mix and it's done. Just adjust to suit your preferred taste.
- Cut beancurd skin into 12 x 11cm size. Set aside. If you are free, you can use a damp clean cloth to give it a wipe, to wipe away the excess saltiness on the skin. But if you don't have the time, leave it.
- Prepare all the necessary ingredient for filling - Peel, chop prawn meat and water chestnut.
- In a mixing bowl, mix all filling ingredient together, mix well until everything is well combined.
- Mix corn starch water. This is to be used to seal the edged of the roll later.
- Place a tablespoon of filling in the center of the beancurd skin, apply some corn flour water, fold beancurd skin over the filling, roll over to meet the other side.
- Using fingers to lightly press on the roll, flatten it. Repeat step 5 until filling are all used up.
- Under low fire, deep fry the rolls to golden brown. At this point of time, heat control is very important.
- Drain and serve with sweet chilli dipping sauce.
1. You have to ensure the beancurd skin do not get burnt before the filling is cooked. This is the reason why, it is important to flatten the filling, so as to make the filling spread into even thickness. So that the filling will get cooked evenly at the same time.
2. Beancurd skin itself is really salty. The fish paste too, there's mild saltiness. So, ½ tsp Salt is just nice. When you bite on it, the overall saltiness would be fine.
3. I don't have the best sweet chilli dipping sauce recipe here. I just did it randomly. You can just do it your own way. As long as it is sweet, tangy and with mild spiciness, I think it's fine.
Step 3 - Mix all filling ingredient together.
Beancurd skins cut into 12 x 11cm size, wrapped into roll, and then flatten the filling into equal thickness.
With this recipe, I make about 28. And it is now ready to deep fry them.
Take a look at the filling. Lots of shrimps in there. Crispy outside, juicy inside. Yumm~!!!!
I brought this pot of yumms to a gathering. They love em' :)
Do give it a try! I'm sure you will love it :)