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Seafood In Beancurd Skin

Chinese.wok's picture
Ingredients
  Prawns 7 Ounce, peeled (200 Gram)
  Crabmeat 3 1⁄2 Ounce (100 Gram, Fresh / Tinned)
  Water chestnuts 2 , roughly chopped
  Chopped coriander leaves 1 Tablespoon
  Salt 1 Teaspoon
  Dried bean curd skin sheets 4 Large
  Cornflour 1 Teaspoon, mixed with water
  Oil 2 Cup (32 tbs) (For Deep Frying)
Directions

Blend the prawns and crabmeat in a food processor until coarsely chopped.
Add water chestnuts, coriander and salt and process for a few more seconds.
Wipe the beancurd skin with a damp cloth to make it pliable, then cut into 12 cm (5 in) squares.
Put in a heaped spoonful of filling and spread across.
Smear the far end of the beancurd skin with cornflour paste, then fold over the sides of the skin and roll up to seal the filling in firmly.
Deep fry in hot oil until crisp and golden.
Cut rolls into bite-sized pieces before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Deep Fried
Ingredient: 
Seafood
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes

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