Thursday, October 12, 2017

Fried Beancurd Roll in Abalone Sauce

Fried Beancurd Roll
Ingredient (6 rolls)
  • 300gm minced pork
  • 200gm fish paste
  • 150gm fresh prawn, peeled and diced
  • 6 water chestnut, peeled and chopped
  • 1 stalk spring onion, chopped
  • 1 tbsp grated ginger
  • 1 tbsp Woh Hup Abalone Sauce
  • 1 tsp light soy sauce
  • 1 tsp sugar
  • 1/2 tsp pepper
  • 1 tsp sesame oil
  • 1 egg white
  • 6 pc dried beancurd skin, 8" x 8"
  • cornflour solution 

  1. Combine minced pork, fish paste, prawn meat, water chestnut, spring onion and seasoning in a mixing bowl. Stir till mixture is well combined. Add in egg white and stir till mixture is sticky. Cover and chill for 30 mins.
  2. Prepare 6 pieces beancurd skin. Use a damp cloth to wipe the beancurd skin to remove excess salt. Divide meat mixture into 6 equal portions. 
  3. Place a portion of meat mixture onto a piece of beancurd skin. Roll up and seal the edge with cornflour solution. Flatten the rolls slightly.
  4. Heat 1 tbsp oil in pan. Place the beancurd roll into heated pan and pan fry till golden brown on all sides. Not necessary to fry it till cook through as it will be steamed with the abalone sauce. Do not fry over high heat as the beancurd skin will burn easily.
  5. Remove rolls from fire and place on a heatproof plate.
  6. Prepare abalone sauce and pour over fried beancurd roll and steam over medium heat for 8 mins. Remove from fire and garnish with spring onion. Serve immediately. 

Abalone Sauce
  • 1 tbsp oil
  • 1 clove garlic, minced
  • 1 tsp grated ginger
  • 1 cup water
  • 3 tbsp Woh Hup Abalone Sauce
  • 1 tbsp hua tio jiu
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1/2 tsp pepper
  • cornflour solution for thickening

  1. Heat 1 tbsp oil in pan. Saute garlic and ginger till fragrant.
  2. Add in in water, abalone sauce, hua tio jiu, sesame oil and pepper. Bring to a simmer and cook for a min. Add in cornflour solution to thicken the sauce. 

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