Fu Pei Guen – 腐⽪卷

Servings: 16 pcs Time: 1 hr Skill: Easy

Ingredients:
1. 400g prawn meat (deveined)

2. 10g spring onion (chopped)

3. ½ tsp chicken powder

4. ½ tsp salt

5. ½ tsp ginger juice

6. 1 tsp Shaoxing wine

7. 1 tsp potato starch

8. 1 egg white

9. ½ tsp sesame oil

10. 1 sheet beancurd skin

11. 1 tbsp cornflour

12. 1 tbsp water

13. oil for deep frying

Steps:
1. Mince 100g of the prawn meat and cut 300g into small pieces. Put
in a mixing bowl.

2. Season the prawns with ½ tsp chicken powder, ½ tsp salt, ½ tsp
ginger juice, 1 tsp Shaoxing wine, 1 tsp potato starch, 1 egg white
and ½ tsp sesame oil.

3. Using a pair of chopsHcks, sHr in one direcHon unHl the paste is

sHcky. Mix in 10g chopped spring onion.

4. Cover and rest in the fridge for 30 minutes.

5. Wipe beancurd skin with a damp cloth to remove the salt on the
skin. Trim and discard the hard edges. Cut into 16 equal pieces.

6. Place the beancurd skin on a flat surface. Place about 1 heaped

tablespoon on one end of the beancurd skin. Roll it up and flaOen
to equal thickness. Brush the end to seal it.

7. Heat oil for deep frying at medium low heat.

8. Deep fry unHl the skin is golden brown.

9. Serve immediately with your favourite dipping sauce.