Description
This delectable recipe features succulent shrimp wrapped in crispy tofu skin, creating a perfect combination of textures and flavors. Enhanced with aromatic yellow chives, Shaoxing wine, and a hint of sesame oil, these shrimp rolls are deep-fried to golden perfection, making them an irresistible appetizer or main dish that’s ideal for your next feast.
Ingredients
Scale
Shrimp Filling
- 8 oz Shrimp, shelled and deveined
- 1 tablespoon Yellow chives, finely chopped
- 1/2 teaspoon Chicken bouillon powder
- 1/2 teaspoon Shaoxing wine
- 1/2 teaspoon Sesame oil
- 3 dashes White pepper powder
- 1 teaspoon Potato starch or cornstarch
- 1/2 tablespoon Egg white
Wrapping and Frying
- 7-8 pieces Tofu skin, cut into 6×6-inch squares
- Oil (Enough for deep-frying)
Serving
- Worcestershire sauce or mayonnaise (for dipping)
Instructions
- Prep the Shrimp: Cut two-thirds of the shrimp into small pieces and mince the remaining one-third. Mix the shrimp with yellow chives, chicken bouillon powder, Shaoxing wine, sesame oil, white pepper powder, potato starch, and egg white until well combined.
- Adjust Consistency: Check the shrimp filling consistency. If it feels loose, add a little more starch and mix well to ensure the mixture is sticky enough to hold together firmly.
- Prepare Tofu Skin: Lay a piece of tofu skin on a flat surface. Lightly sprinkle some water on it, or moisten your hand and gently rub the surface until the tofu skin becomes pliable and easier to roll.
- Fill and Seal: Place about 1 heaping tablespoon of the shrimp filling onto the tofu skin. Dab water around the edges to help seal the skin tightly when rolled.
- Roll Up: Starting from the bottom, roll the tofu skin tightly around the shrimp filling. Make sure the filling is snug and secure inside to prevent it from falling out.
- Twist Ends: Twist both ends of the rolled tofu skin to effectively seal the shrimp mixture inside, ensuring it won’t escape during frying.
- Fry to Perfection: Heat a wok with sufficient oil for deep frying until hot. Reduce heat to medium. Carefully place the shrimp rolls into the oil and fry until golden brown, turning occasionally for even cooking.
- Drain and Serve: Remove the fried shrimp rolls and place them on paper towels to drain excess oil. Slice in half and serve immediately with Worcestershire sauce, mayonnaise, or a combination of both for dipping.
Notes
- Make sure the shrimp mixture is sticky enough to hold its shape during frying; add starch gradually.
- Moistening the tofu skin makes it easier to roll and helps seal the filling inside.
- Maintain oil temperature at medium heat to avoid burning while ensuring the rolls cook through properly.
- Serve immediately for the best crispiness and flavor.
- Can be paired with a light salad or steamed vegetables for a balanced meal.
