4-5 bean curd
sheets (150 grams) (thin ones) or (alternatively use egg roll
wrappers-see recipe below)
1 egg white
2 egg yolks
1 teaspoon salt
2 teaspoons thin soy sauce
1-2 teaspoons sugar
5 teaspoons medium dry
2 teaspoons sesame oil
1 teaspoon five-spice
Method:(You can substitute egg roll wrappers for bean curd rolls-see
Soak the bean
curd sheets in cold water for about four minutes or until the
sheets are soft and pliable. Lift each sheet carefully with both
hands and allow to drain. Blot excess water dry and place on a
large tea towel, one on top of each other. Put another moist tea
towel on top to keep the sheets moist. This can be done 2-3
hours ahead of time.
Soak the Chinese
mushrooms in warm until very soft. Drain and cut out the hard
stem pieces. Finely mince the mushrooms into very small but
Mince the green
prawns into very small pieces with a Chinese cleaver. Repeat the
mincing process with the Chinese roast pork separately. The
mincing has to be such that the prawns or the roast pork pieces
Cut the Chinese
garlic shoots into very thin pieces. Chop the bamboo shoots into very
Mix the marinade
together and gradually mix in little quantities with the minced
prawns and pork to obtain a very moist but sticky mix. Cover and
allow to marinate for 5 minutes. Add the bamboo shoots, cut Chinese
garlic shoots and chopped mushrooms. Mix well, blend in the egg white
and potato powder. Mix well without over mixing.
mixture into portions equal to the number of bean curd sheets.
Take one bean
curd sheet from the covered pile and put it on a flat surface.
Scoop one portion
of the filling and roll between your palms into the shape of a
sausage. Place the filling near the bottom edge of the the bean
curd sheet and roll as tightly as possible away from you. Using
your finger or a brush, smear some egg yolk on the opposite edge
and seal the roll. Leave the 2 ends open and place on a tray,
seam side down. Cover the tray with a damp cloth. Repeat with
the other filling portions and remaining bean curd sheets.
(There is no need to close the edges).
Place the rolls in a
steamer seam side down and steam for 5 minutes. Allow to cool,
then cut into individual 2 inch (5 cm) long rolls. Dust each
roll with a little bit of flour.
Half fill a wok
or deep fryer with oil. Heat to a temperature of 190 degree
Centigrade (375 degree Fahrenheit) or until a cube of stale
bread browns in 50 seconds. Put in the rolls gradually and deep
fry for 2-3 minutes or until honey brown in colour. Remove
with a hand strainer and drain on kitchen paper. Repeat until
all the rolls are done.
Serve with chilli
sauce or any other spicy sauce that you like.
(This is the preferred
2 cups sifted white flour
1 teaspoon salt
125 ml cold water
Sift flour and salt into a
bowl. Mix well. Add egg and cold water to the flour. Work the
dough until it leaves the side of the bowl.
On a lightly floured pastry
board (use cornstarch), knead the dough further until it is
smooth and elastic.
Cover dough with cling wrap and
allow to rest for 30 minutes.
Divide into quarters and roll
each piece on a lightly floured pastry board (use corn starch)
into a 300mm (12 inch) square sheets. Cut each rolled sheet into
4 sheets and lightly dust with corn starch. Stack on a plate.
Repeat with the other 3 pieces of dough.
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