Tuesday, June 12, 2007

Deep fried beancurd skin with shrimps and water chestnuts

Sushi-Tau Hu Ky, Sushi-Tau Hu Ky, you put me in glee!

Beancurd skin with shrimps and water chestnuts (makes about 4-6 rolls)
-12oz-1lbs shrimps, shells, head and tail removed (all off! naked!)
-8oz ground turkey/chicken (can be omitted - then use more shrimps. Meat was added as like how Ngoh Hiang is made)
-1 cup water chestnuts, diced to small cubes (adding this will give an additional crunch to the fillings)
-2 stalks spring onion, chopped finely
-handful of cilantro, chopped finely
-4 beancurd sheets, wiped with water and dab dry with paper towel
-4 nori sheets
-dashes of pepper
-1-2tsp sesame oil

Marinade(for turkey or chicken):
-sprinkle of salt
-1-2tsp cornflour
-1 egg
-1-2tsp chinese cooking wine

1. Marinate ground turkey and set aside
2. Dry prawns with a towel. Mash prawn meat with the back of a cleaver and finely chop (Note: Try not to mash the prawn with an electronic food chopper/mixer since it will introduce a lot of moisture).

3. Mix prawn puree with marinated turkey, diced water chestnuts, green onions, cilantro, and add some pepper, sesame oil, then mix/blend until it reaches a paste consistency

3. Spread bean curd skin onto parchment or wax paper. Place shrimp-turkey puree in the middle. Place nori sheet on top, add a little more shrimp-turkey puree, then roll up the skin like a sushi roll. Trim off excess bean curd skin. Keep roll in shape with bamboo picks (Note: Of course, you can just use one layer and omit the nori layer. I wanted a mix of textures from taste and "looks" standpoint, plus nori imparts an additional flavor to the bean curd skin)

7. Bring vegetable oil to high temp, place beancurd skin-nori rolls and deep fry until golden, approximately 8min-10mins in total (depending on how deep is your oilamd how "fat" is the roll). Remove and drain off excess oil (Note: I do not have a deep fryer to immerse the entire fat roll to fry, so I fry each side for about 4-5mins)

Crispy on the outside, and a lil' crunch on the inside.

Other snacks:
Char Siew Sou - BBQ pork pastry
Chee Cheong Fun - Stir fried rice rolls
Begedil -Potato and meat patties

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