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SHRIMP)WRAPPED)IN)TOFU)SKIN
J U M P )T O )R E C I P E R E C I P E )I N D E X

Shrimp Wrapped in Tofu Skin - A popular and delicious dim sum

appetizer made with shrimp and bean curd skin. Get the recipe and
make it yourself at home.

D I M )S U M )S H R I M P )W R A P P E D )I N )T O F U )S K I N

This shrimp wrapped in tofu skin ( 鮮 蝦 腐 ⽪ 券 ) recipe was

supposed to be in my cookbook “Easy Chinese Recipes,” but it was
cut out as my publisher thought tofu skin might be hard to get for
most Americans, which is true.

As the title suggests, these delicious fried shrimp rolls are wrapped
with tofu skin, or bean curd sheet (in Asia), or yuba (in Japanese).

W H AT )I S )T O F U )S K I N ?

Tofu skin is basically the layer of “skin” formed on top of fresh soy
milk.

As you all know, the Chinese invented soy milk, tofu, and other
tofu-related products, so tofu skin is basically one of the many food
products from the magical soy beans.

As I made the tofu skin from scratch this past weekend, it dawns to
me just how amazing soy milk is, because of the endless culinary
possibilities it brings.

Please check out this post how to make tofu skin, if you wish to
attempt it at home.

This crunchy, mouthwatering, and dainty Cantonese appetizer is a

must-have for me whenever we go out for dim sum or yumcha.

At the dim sum restaurants here in the United States and Hong
Kong, they are usually presented in a bigger rectangle-shaped
package, however, I prefer smaller rolls, as pictured here, which is
typically found in Malaysia.

H OW )T O )P R E PA R E )S H R I M P )W R A P P E D )I N )T O F U )S K I N

The key to really good Cantonese dim sum is the texture of the
filling, in this case, the shrimp.

The best Cantonese chefs treat their shrimp with cold running
water for hours that ultimately delivers the bouncy ( 弹 ⽛ ) and
supple texture in the shrimp.

In my cookbook and on this post “How to Make Shrimp Crunchy,” I

share a home remedy that you can apply to make the shrimp
bouncy, but it takes some time.

However, there are many chefs who cheat by treating their shrimp
with lye water or even borax, because it delivers very fast and
amazing results.

I am strongly against these chemicals because if you read the label

of lye water, it’s clearly stated as a chemical and some even label it
as poison, so I would stay away.

CO O K ’ S )T I P S

(You can read the fact sheet of lye water here.) Traditionally, you
can treat these shrimp using the shangjiang (上浆) method, which
is coating the shrimp with a mixture of egg white and potato
starch.

I prefer my method of double treating the shrimp: first with baking

soda, and then with egg white and potato starch.

It works!

Now the secret seasoning to dim sum that tastes like they are
straight from restaurants is chicken bouillon powder.

You can get the non-MSG version in the market and use it in this
recipe.

This shrimp wrapped with tofu skin is commonly served with a

Worcestershire sauce, but you can also use mayonnaise, which is
more common in Malaysia.

Either way, these fried shrimp rolls taste so good.

Enjoy!

W H AT )D I S H E S )T O )S E RV E )W I T H )T H I S )R E C I P E ?

For a wholesome meal and easy dim sum at home, I recommend

the following recipes.

H OW )M A N Y )C A LO R I E S )P E R )S E RV I N G ?

This recipe is only 104 calories per serving.

PA I R S )W E L L )W I T H :

C H I C K E N )S H U C H I C K E N )B U N S S O Y )S A U C E
M A I )( S I U )M A I ) (CHINESE C H O W )M E I N
S T E A M E D )B U N S )

5 Secrets to 20 Min Dinners

Get tricks for quick & easy meals!

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S H R I M P )W R A P P E D )I N )T O F U
S K I N )R E C I P E )(
)(鮮鮮蝦 腐 ⽪ 券 券))
PRINT
S E R V I N G S 3 P E O P L E P R E P )T I M E 4 5 M I N U T E S
C O O K )T I M E 5 M I N U T E S
T O T A L )T I M E 5 0 M I N U T E S L E A V E )A )R E V I E W )

Crispy Shrimp Rolls - best dim sum ever!! Crispy, delicious

shrimp rolls that you can make at home, so easy!!

Calories 104 kcal

AUTHOR BEE)|)RASA)MALAYSIA
INGREDIENTS
Ingredients:
• 8 oz shelled and deveined shrimp
• 1 tablespoon finely chopped yellow chives
• 7-8 pieces tofu skin, cut into 6x6-inch pieces
• Oil for deep-frying
• Worcestershire sauce or mayonnaise
Seasonings:
• 1/2 teaspoon chicken bouillon powder
• 1/4 teaspoon salt
• 1/2 teaspoon Shaoxing wine
• 1/2 teaspoon sesame oil
• 3 dashes white pepper powder
• 1/2 teaspoon oil
• 1 teaspoon potato starch or cornstarch*
• 1/2 tablespoon egg white*

CLICK HERE FOR CONVERSION TOOL

DIRECTIONS
1
If you wish to make your shrimp bouncy, you can treat the
shrimp according to the steps in this post: How to make
shrimp crunchy. Adjust the ingredients accordingly.
2
Cut the 2/3 of the shrimp into small pieces and mince 1/3
of the shrimp. Mix the shrimp with all the ingredients in the
Seasonings. If you treat the shrimp using the method
 above, you can skip the last two ingredients (marked *) in
the Seasonings, which are cornstarch and egg white. If the
filling is lose and not sticky, add more starch to bind it.
3
To roll the shrimp, place a piece of the tofu skin on a flat
surface. Sprinkle a little bit of water to make it softer or wet
your hand with water and rub on the tofu skin surface so it
becomes pliable.
4
Scoop about 1 heaping tablespoon of the filling onto the
tofu skin. Use a little bit of water and dab it around the
edges to ensure sealing.
5
Roll up the bottom part of the skin, tuck the shrimp tightly.
Roll until the end of the tofu skin.
6
Twist both ends of the opening and make sure they are
closed, so when deep-frying, the oil won't seep in. Wet your
hand with water to help with sealing.
7
The shrimp wrapped in tofu skin are now ready for deep-
frying.
8
Heat up a wok with enough cooking oil for frying. When the
oil is fully heated, turn the heat to medium and gently drop
the shrimp rolls into the oil. Keep turning around and deep
fry until they turn golden brown. Dish out on a plate lined
with paper towels to absorb the excess oil. Cut them up in
halves, and serve immediately with Worcestershire sauce
or mayonnaise, or both.
 R E C I P E )N O T E S
You can get tofu skin in the frozen section of Asian food
stores. If you can't find it, you can make tofu skin from scratch,
using only soy beans and water.

Nutrition Facts
Shrimp Wrapped in Tofu Skin Recipe (鮮蝦
腐⽪券)

Amount Per Serving (3 people)

Calories 104 Calories from Fat 18
% Daily Value*
Fat 2g 3%
Saturated Fat 1g 6%
Cholesterol 191mg 64%
Sodium 865mg 38%
Potassium 60mg 2%
Carbohydrates 3g 1%
Fiber 1g 4%
Sugar 1g 1%
Protein 16g 32%

Vitamin A 45IU 1%
Vitamin C 4.1mg 5%
Calcium 114mg 11%
Iron 1.9mg 11%
* Percent Daily Values are based on a 2000 calorie
diet.

C O U R S E : APPETIZER C U I S I N E : CHINESE
K E Y W O R D : S H R I M P )W R A P P E D )I N )T O F U )S K I N

L O V E )T H I S )R E C I P E ? ))TT R Y )M O R E )»

L AT E S T )R E C I P E S :

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PAT T I E S

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2 5 )C O M M E N T S TTT)r e a d )t h e m )b e l o w )o r ))aa d d )o n e

R U S S E L L )P A R R Y July 21, 2019 at 2:10 AM R E P LY

Thanks for the recipes and particularly the tip for crisping prawns. I agree
with you about avoiding ‘quick fixes’ that do nothing for flavour and can often
be achieved some other way, or using a regular food ingredient. However,
distrusting lye water because it is a ‘chemical’ is completely illogical and
unhelpful. Baking soda is a chemical, and everything else we cook and eat is a
mixture (more or less complex) of chemicals. For myself I am guided by how
well established an ingredient/food is, and if any problems (other than
specific allergies) have been reliably reported. Lye water has been in common
use in many cultures for centuries. It is traditionally made from wood ash. The
wide use of baking soda dates from the 19th century, and it is made by
processing a quarried mineral. I am not aware of any reported ill effects from
it though.

R A S A )M A L A Y S I A July 21, 2019 at 2:59 AM R E P LY

Thanks for your information Russell.

M A H Y )E L A M I N May 17, 2019 at 1:40 AM R E P LY

Oh yum! My whole family would go crazy for these! Now, this recipe will be one
of my favorites.

G A B May 30, 2018 at 8:09 PM R E P LY

Is it possible to make these ahead & freeze them? Would you cook straight
from frozen?

R A S A )M A L A Y S I A May 31, 2018 at 12:52 AM R E P LY

No, you can’t really freeze this. Make fresh.

S A U C Y S P A T U L A May 20, 2014 at 6:08 AM R E P LY

nom nom nom nom nom… SO GOOD!

M A G G I E April 9, 2014 at 4:19 PM R E P LY

Can we just use the won ton wrapper if we cannot find the tofu wrapper?

R A S A )M A L A Y S I A April 9, 2014 at 6:48 PM R E P LY

Yes you can but not as good.

H E L L O )F R O M )B E E

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