Cherry & Dennis Helper Habitat
Cantonese Crispy Shrimp Bean Curd Sheet Rolls
香煎鮮蝦腐皮卷
Recipe overview
Chop shrimp for a slightly chunky filling, wrap in bean curd sheets and pan-fry until golden and crisp.
01
Ingredients
Main ingredients
- 400 g peeled, deveined shrimp
- about 4 sheets, cut into 8 pieces fresh bean curd sheets
- 2 stalks spring onions
- 1 egg white
Shrimp filling
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1/4 tsp salt
- a pinch white pepper
Sealing and frying
- 1 tsp cornstarch
- 1 tsp water
Pan-frying oil
- 2 tbsp neutral cooking oil
02
Tools
- knife and cutting board
- paper towels
- mixing bowl
- small bowl
- spoon
- nonstick frying pan
- spatula or tongs
- food thermometer
- draining rack
03
Steps
Step 1
Dry the shrimp
Peel and devein the shrimp, pat thoroughly dry with paper towels, and keep chilled until needed.
Step 2
Chop the shrimp
Coarsely mince half the shrimp and cut the rest into small pieces for texture.
Step 3
Slice spring onions
Wash and dry the spring onions, then slice them finely.
Step 4
Add seasonings
Put the shrimp, spring onions, egg white, 1 tbsp cornstarch, sesame oil, salt and white pepper in a bowl.
Step 5
Mix the filling
Stir in one direction for about 2 minutes until the filling is sticky.
Step 6
Cut the sheets
Cut fresh bean curd sheets into eight rectangles of about 15 × 18 cm.
Step 7
Moisten lightly
If the sheets are dry, lightly wipe them with a damp cloth until flexible; do not soak.
Step 8
Add the filling
Place about one-eighth of the shrimp filling near one edge of each sheet, leaving room at the sides.
Step 9
Fold and roll
Fold both sides inward and roll into a firm short cylinder; avoid overly thick rolls.
Step 10
Seal the seam
Mix 1 tsp cornstarch with 1 tsp water; brush a little on the seam and press to seal.
Step 11
Pan-fry gently
Heat oil in a nonstick pan over medium-low heat. Add rolls seam-side down and fry about 6–8 minutes, turning until golden on all sides.
Step 12
Check and serve
Drain and cut open the thickest roll. Check that the shrimp filling is fully opaque and that its centre reaches at least 75°C with a clean food thermometer; return to the pan if below 75°C.
Common mistakes
- Wet shrimp makes loose filling; soaked sheets tear easily; thick rolls or excessive heat may brown the outside before the centre cooks.
Tips
Keep shrimp and egg white chilled and raw utensils separate from cooked food. Only lightly moisten the sheets. Cook the filling fully. Contains shellfish, egg and soy.
