腐皮卷

腐皮卷 Has always been my all time favorite Dim Sum dish. So finally i decided to try to make some to kill my craving~



Ingredients:
Beancurd Skin 1 piece
Mince Pork 50g
Prawns Medium 500g

Marinade:
Light Soy Sauce 1 teaspoon
Pepper

1. De shell prawns, mash them with a knife. Do not chop it into too small bits.
2. Mix with mince pork, add marinade, and slam the mixture into the bowl for a few times.
3. Chill the mixture for 15 to 30 mins.
4. Cut the Beancurd skin to desired size, spread the mixture onto the beancurd skin. (As thin as possible)
5. Dip the remaining skin into a bowl of water, then wrap it up. ( Dipping into water helps the skin to stick together.)
6. Lastly use a kitchen towel to dry the surface before frying.
7. Deep Fry till golden brown.
 

I know most people would think that since this is homemade, we can afford to add in more filling.
I had the same thoughts too, so my number one failed. 

With thicker filling, the beancurd fragrant is reduced.
From my judgement, i suggest to keep the filling as thin as possible and we could double up the beancurd skin to achieve the crispy and fragrant effect.


Happy Cooking =)