Recipes - Chinese

Prawn Beancurd Skin Rolls (Fu Pei Guen)
Fu Pei Guen


Crispy fried beancurd skin filled with flavoursome prawn. Try making this Chinese yum cha favourite Prawn Beancurd Skin Rolls (Fu Pei Guen). Recipe by Asian Inspirations.
Cooking Time: 15mins - 30mins
Serves:Crowd
Total time: 30mins - 60mins
Course: Snack
Cook Method: Deep-Fry
Cuisine: Chinese









Ingredients:

500g prawns
1½ tsp ginger (grated)
1 tsp chicken stock powder
¼ tsp salt
1 egg white
1 tbsp Shaoxing wine
1 tsp cornflour
1½ sesame oil
1 dried beancurd skin
1 tbsp cornflour (mixed into 1 tbsp cold water)
Mayonnaise (optional, to serve)
Sweet chilli sauce (optional, to serve)




Steps:
  1. Roughly chop half of the prawns into chunks. Use a food processor to process remaining prawns into a paste. In a large mixing bowl, combine both with ginger, chicken stock powder, salt, egg white, Shaoxing wine, cornflour and sesame oil. Cover in cling film and set aside.
  2. Unfold dried beancurd skin and cut into 16 pieces. Place a damp cloth over dried beancurd skin pieces to soften. Place a spoonful of prawn mixture onto one end of softened beancurd skin. Roll up and seal end with cornflour and water mixture.
  3. Heat up oil over medium heat to deep fry. Once oil has come to temperature, carefully place rolls into hot oil and fry each side 2-3 mins or until golden brown. Remove from oil and drain on paper towel.
  4. Allow to cool slightly, then serve with mayonnaise and sweet chilli sauce.

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Prawn Beancurd Skin Rolls (Fu Pei Guen)

Prawn Beancurd Skin Rolls (Fu Pei Guen)

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Crispy fried beancurd skin filled with flavoursome prawn. Try making this Chinese yum cha favourite Prawn Beancurd Skin Rolls (Fu Pei Guen). Recipe by Asian Inspirations.

Cooking Time: 15mins - 30mins
Serves: Crowd
Total time: 30mins - 60mins
Course: Snack
Cook Method: Deep-Fry
Cuisine: Chinese
Ingredients

500g prawns
1½ tsp ginger (grated)
1 tsp chicken stock powder
¼ tsp salt
1 egg white
1 tbsp Shaoxing wine
1 tsp cornflour
1½ sesame oil
1 dried beancurd skin
1 tbsp cornflour (mixed into 1 tbsp cold water)
Mayonnaise (optional, to serve)
Sweet chilli sauce (optional, to serve)

Instructions
  1. Roughly chop half of the prawns into chunks. Use a food processor to process remaining prawns into a paste. In a large mixing bowl, combine both with ginger, chicken stock powder, salt, egg white, Shaoxing wine, cornflour and sesame oil. Cover in cling film and set aside.
  2. Unfold dried beancurd skin and cut into 16 pieces. Place a damp cloth over dried beancurd skin pieces to soften. Place a spoonful of prawn mixture onto one end of softened beancurd skin. Roll up and seal end with cornflour and water mixture.
  3. Heat up oil over medium heat to deep fry. Once oil has come to temperature, carefully place rolls into hot oil and fry each side 2-3 mins or until golden brown. Remove from oil and drain on paper towel.
  4. Allow to cool slightly, then serve with mayonnaise and sweet chilli sauce.

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