Craving a delicious and visually stunning appetizer? Look no further than these Pinker Rose Beancurd Skin Rolls, a delightful twist on classic dim sum. These delicate rolls, shaped like blooming roses, are surprisingly easy to make and offer a captivating blend of textures and flavors. The crispy, golden-brown beancurd skin encases a savory filling, creating a delightful contrast that will impress your guests. Prepare for a culinary adventure that's both elegant and approachable, perfect for a special occasion or a casual weeknight meal.
This recipe simplifies the traditionally intricate process of creating these beautiful rolls, making them achievable for even novice cooks. With readily available ingredients and clear instructions, you'll be crafting these stunning pink roses in no time. Ready to learn how to create these exquisite appetizers? Let's dive into the step-by-step guide below.
Tools Needed
- Cleaver
- Chopping board
- Pot
- Chopsticks
- Damp cloth
- Tray
Ingredients
- Minced pork (streaky or shoulder): 320 grams
- Prawn meat: 320 grams
- Salt: 1.5 teaspoons
- Sugar: 0.5 teaspoons
- Chicken stock powder: 1 teaspoon
- Corn flour: 1.5 tablespoons
- White pepper: a few dashes
- Beancurd skin
- Cornstarch
- Water
Step-by-Step Instructions
Step 1. Prepare the Filling and Beancurd Skin
- Mince the pork and chop half of the prawns into chunks, smashing the others for a finer texture. Mix them together.
- Cut the beancurd skin into smaller pieces (approx. 13x20cm).
Step 2. Season the Filling and Assemble the Rolls
- Add salt, sugar, chicken stock powder, corn flour, and white pepper. Mix well with your hands until sticky and the air is removed by slamming the mixture 20-30 times.
- Mix cornstarch and water in a 1:1 ratio.
- Wipe the beancurd skin with a damp cloth to remove excess salt. Spread a tablespoon of filling onto the skin, leaving a finger-width border. Fold and seal the edges with cornstarch solution, then roll tightly.
Step 3. Shallow Fry the Rolls
- Heat oil in a pot over medium heat. Place rolls seam-down, frying until light golden brown. Don't overcrowd the pot.
Step 4. Double Fry for Extra Crispiness (Optional)
- For extra crispiness, double fry the rolls at high heat for 10-20 seconds per batch.
Read more: Easy Steamed Tofu with Shallot Sauce Recipe - Vegan Delight
Tips
- For juicier rolls, use streaky pork or pork shoulder.
- Add shiitake mushrooms or carrots for extra flavor and texture (optional).
- Air frying is an alternative cooking method; set to 180°C for 15-20 minutes or 200°C for a darker shade.
Nutrition
- Calories: approximately 600-700
- Fat: 40-50g
- Carbs: 20-30g
- Protein: 50-60g
FAQs
1. Can I use a different type of beancurd skin?
While thin beancurd sheets work best for this recipe due to their flexibility, you can experiment with slightly thicker ones. Just be mindful they might require a bit more careful handling and potentially longer cooking time.
2. What if I don't have all the ingredients listed for the filling?
Feel free to adapt the filling to your preferences! Substitute with similar ingredients you have on hand. Ground pork or chicken could replace shrimp, and different vegetables can be added or omitted.
3. How can I ensure my beancurd skin rolls are crispy?
Make sure the oil is hot enough before frying, and don't overcrowd the pan. This will help them crisp up evenly. Also, avoid opening the pan too frequently while they are frying.
These crispy beancurd skin rolls are a delightful addition to any meal, impressing both your taste buds and your guests. From their elegant presentation to their satisfying crunch and flavorful filling, they're a recipe worth mastering. So, gather your ingredients, follow the steps, and enjoy the rewarding experience of creating these beautiful and delicious dim sum treats!