Directions

To Prep

1. Prepare a pot of boiling water, place King Oyster Mushrooms in boiling water and boil for 6 mins. Leave aside to cool.

To Prep Salt Rub

1. In a small bowl, mix the Chinese Five Spice powder, salt and pepper until well-combined. Leave aside.

To Prep Beancurd Skin Glaze

1. In a small bowl, mix Lee Kum Kee Premium Soy Sauce and water, stir and leave aside.

To Make

1. Fillet the King Oyster Mushrooms, coring them in a circular motion (similar to coring an apple) to form a flat rectangle cutlet.
2. Season King Oyster Mushroom cutlets with the salt rub.
3. Stack two King Oyster Mushroom cutlets on a piece of bean curd skin. Tuck the sides towards the centre, and apply the bean curd skin glaze generously to moisten the bean curd skin. Roll into a rectangle-shaped parcel, applying the bean curd skin glaze with every roll.
4. Repeat Step 6 for the remaining cutlets.
5. Heat up a non-stick frying pan with 1 tbsp cooking oil. With medium heat, pan fry one side of the parcel at a time, until the bean curd skin turns golden brown. Pan fry in batches if required. Leave to cool, then slice into pieces.
6. Serve with hot rice, sliced cucumbers and fresh chilli sauce.