Thursday, May 24, 2012
Dim Sum Prawn Rolls ( 虾 卷 )
I guess this is just another popular snack where we can find at a dim sum restaurant. I do find myself order this most of the time whenever i have dim sum. Well, not only this...there are so many kinds of dim sum that i like and you know, there's this little bad habit in me that is i keep ordering and ordering because all the dim sum always looks so delicious and it's like within 10-15 minutes after being seated, you will see my table is full of dim sums. I said bad habit is because sometimes we just cant finish all what we've ordered. .so 'tapau' ( bring home) I just got to refrain myself now from ordering too much really. Even though i can bring the leftovers back, but they dont seem to taste as good as when i eat them at the restaurant...maybe due to different atmosphere and quiet :)
By the way, if you are making this, be sure to get the beancurd sheets that is soft, not the hard or crispy type that you used to make dessert, just ask for the type that is use for wrapping. And also when you are wrapping the fillings , just cover the unwrapped beancurd sheets with a bowl or something, i find that they will get dry and turn slightly crispier after exposing to air, if not you may find it a little difficult to wrap and roll them. Eat them with mayonnaise, nice!
I am submitting this post to Aspiring Bakers#19- Dim Sum Affair ( May 2012 ) hosted by SSB of Small Small Baker
Recipe ( with some reference from Dim Sum Inspirations book )
makes 10 rolls
250gm prawn meat ( after deshell weight ) my prawns are quite big, each prawn i sectioned into 3
1tsp baking soda
60gm fish paste
2 water chestnuts, peeled and chopped
1/2 tsp cornflour
slightly more than 1/2 tsp of salt
1/2 tsp of chicken powder
few drops of sesame oil and some white pepper
a small sprig of coriander leaves, chopped
1 large sheet of beancurd sheet, cut into 10 pieces of 9cmx12cm
1 tbsp of flour and 3 tbsps of water mixed together for sealing purpose
1.After cleaning the prawns, pat them dry and mix them with sugar and baking soda for 20 minutes. Rinse them and pat them dry.
2.Mix the prawn meat , fish paste, water chestnuts and the rest of the ingredients well and keep in the fridge for 30 minutes.( i left them in the fridge for about 2 hours, i went shopping! )
3.Place some fillings onto each small piece of beancurd sheet, brush the edges with the flour water solution and roll them up, pinch the sides a little.
4. Deep fry them till they are slightly golden. (not too long, otherwise they become bitter and salty )