Yung Fu Pei Gwo (stuffed Bean Curd Skin Rolls With Shrimp Paste)
Yung Fu Pei Gwo, also known as Stuffed Bean Curd Skin Rolls with Shrimp Paste, is a classic dish in Chiuchow Cuisine. These delicious rolls are filled with a flavorful shrimp paste and wrapped in bean curd skin, creating a delightful combination of textures and flavors.
Ingredients
- 8 pieces of dried bean curd skin
- 300g shrimp, peeled and deveined
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 cup water chestnuts, finely chopped
- 1/4 cup green onions, finely chopped
- 1 tablespoon cornstarch
- Salt to taste
- Oil for frying
Instructions
- Soak the dried bean curd skin in warm water until soft, then cut into 8 equal-sized pieces.
- In a food processor, combine the shrimp, egg, garlic, soy sauce, sesame oil, sugar, white pepper, water chestnuts, green onions, and cornstarch. Process until a smooth paste forms.
- Place a spoonful of the shrimp paste onto each piece of bean curd skin, then roll it up tightly, securing the ends with a little water.
- Heat oil in a pan over medium heat, then fry the rolls until golden brown and cooked through.
- Remove the rolls from the pan and drain on paper towels to remove excess oil.
- Serve the Yung Fu Pei Gwo hot with your favorite dipping sauce.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 8g
- Protein
- 15g
- Fat
- 10g
Supplies
Food processor Frying pan Paper towels
Tools
Knife Cutting board
Serving suggestions
Serving suggestions: Yung Fu Pei Gwo can be served as an appetizer or as part of a larger meal with other Chiuchow dishes.
Tips & tricks
Tips: Make sure to secure the ends of the bean curd skin rolls tightly to prevent the filling from falling out during frying.
Cost
$15