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.

Yung Fu Pei Gwo (stuffed Bean Curd Skin Rolls With Shrimp Paste)

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

  1. Soak the dried bean curd skin in warm water until soft, then cut into 8 equal-sized pieces.
  2. 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.
  3. 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.
  4. Heat oil in a pan over medium heat, then fry the rolls until golden brown and cooked through.
  5. Remove the rolls from the pan and drain on paper towels to remove excess oil.
  6. 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