Makes ~20 rolls
Ingredients:
Beancurd sheet, large size, 2 sheets
Filling:
Minced pork, 1½kg
Whole shrimp, cut into small pieces, 500g
Fish paste (鱼浆), 300g
Firm beancurd, mashed, 1 pc
Red onion, finely chopped, large size, 2 units
Eggs, ~60g size, 2-3 units
Plain flour, as needed if mixture is too wet
Seasoning for filling:
Salt, 2½ tsp
Sugar, ½ tsp
White pepper powder, 2 tsp
Method:
1. Prepare filling. Place filling ingredients with 2 whole eggs and seasonings in large bowl. Mix well. Add in 3rd egg if mixture is too dry.
2. Prepare beancurd sheet for rolling. Wipe both sides of beancurd sheets with wet cloth to remove excess salt. Fold and cut into smaller pieces.
3. Prepare to wrap. Place around 4 tbsp filling on each prepared beancurd sheet. Roll tightly and seal the free end with some filling. There is options to leave the 2 ends of roll open or seal with filling.
4. Steam the rolls over high heat for 10 mins. Allow steamed rolls to cool to room temperature before proceed to next step.
5. Excess rolls can be stored in freezer at this stage. To serve, frozen rolls to thaw thoroughly before deep fry in 2 manner:
(a) Cut each roll into small sections and deep fry till golden brown.
(b) Deep fry whole roll till golden brown, then cut each into smaller pieces.
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