Prawn Beancurd Skin Rolls (Fu Pei Guen)
Crispy fried beancurd skin filled with flavoursome prawn. Try making this Chinese yum cha favourite Prawn Beancurd Skin Rolls (Fu Pei Guen).
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Food processor
- Deep-fry thermometer
- Chef's knife
- Cutting board
- Mixing bowl
- Damp cloth
- Plastic wrap
- Spoon
- Pot
- Stove
- Slotted spoon
- Paper towel
- Serving platter
Ingredients
- 500g prawns
- 1½ tsp ginger (grated)
- 1 tsp chicken stock powder
- ¼ tsp salt
- 1 egg white
- 1 tbsp Shaoxing wine
- 1 tsp cornflour
- 1½ sesame oil
- 1 dried beancurd skin
- 1 tbsp cornflour (mixed into 1 tbsp cold water)
- Kewpie Mayonnaise (to serve)
- Sweet chilli sauce (optional, to serve)
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