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Dim Sum: Deep Fried Bean Curd (Vegetable Or Shrimp) Roll

Dim Sum: Deep Fried Bean Curd (Vegetable Or Shrimp) Roll
Cook Time
10 min
Yields
6 servings

Recipe courtesy of Nancy and David Leung, Imperial Gourmet Garden.

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ingredients

For Shrimp Rolls

½
lb(s) shelled shrimp
400
g carrot
3
black mushroom, diced
200
g taro, diced
200
g celery, diced
200
g beans, sprouts
3
Tbsp vegetable oil
1
Tbsp oyster sauce
1
tsp light soy sauce
tsp sugar
1
tsp cornstarch
4
Tbsp water
12
beans, curd, skins

For Vegetable Rolls

3
black mushroom, diced
200
g diced carrot
200
g taro, diced
200
g celery, diced
200
g beans, sprouts
3
Tbsp vegetable oil
1
Tbsp oyster sauce
1
tsp light soy sauce
tsp sugar
1
tsp cornstarch
4
Tbsp water
12
beans, curd, skins
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directions

Step 1

Heat 1 tbsp. of oil in a wok and stir fry shrimp and vegetables until cooked.

Step 2

Add oyster sauce, soy sauce and sugar.

Step 3

In a separate bowl, mix cornstarch and water together to form a thickening agent.

Step 4

Add the other half to vegetables or shrimp at end of cooking time and mix well. Remove from heat when mixture thickens.

Step 5

Spread the bean curd skins flat, apply equal amount of filling to each.

Step 6

Roll up into rod shapes and seal them with a little cornstarch solution.

Step 7

Heat 2 tbsp. vegetable oil and deep-fry the rolls until golden brown. Remove from oil and drain on paper towel.

Step 8

Heat 1 tbsp. of oil in a wok and stir fry shrimp and/or vegetables until cooked.

Step 9

Add oyster sauce, soy sauce and sugar.

Step 10

In a separate bowl, mix cornstarch and water together to form a thickening agent

Step 11

Reserve half to seal rolls

Step 12

Add the other half to vegetables or shrimp at end of cooking time and mix well.

Step 13

Remove from heat when mixture thickens

Step 14

Spread the bean curd skins flat, apply equal amount of filling to each.

Step 15

Roll up into rod shapes and seal them with a little cornstarch solution.

Step 16

Heat 2 tbsp. vegetable oil and deep-fry the rolls until golden brown

Step 17

Remove from oil and drain on paper towel.

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