Three-coloured beancurd wraps

beancurd 03

Beancurd is a traditional cantonese ingredient, it’s made with soy beans. Today, I thought it would be nice to share something that I always love when I was a kid that my grandmother used to make. It’s simple, delicious and great in flavours. It has a great texture in on the outside and full of surprises in the inside. Most places usually do it differently, especially restaurants. But after a few trials, I think it is a great alternative method and that it would save much more time too!

fi's invention

You’ll need (makes 12):

  • 3 bean curd sheets
  • 2 teaspoons garlic salt
  • 2 cucumber, sliced into thin pieces
  • 1 carrot , sliced into thin needles
  • a handful bunch of black fungus, washed, remove the ends and cut into fine pieces
  • 500grams chicken mince
  • 1 tablespoon chilli flakes
  • 1 tablespoon smoked paprika
  • 1 tablespoon fish oil
  • Some hot water

beancurd 02

How to?

  1. Mirinate chicken with smoke paprika, fish oil, garlic salt and chilli flakes. Leave aside, covered for 30 minutes.
  2. Add carrots, cucumber and black fungus. Mix well, and sit for another 15 minutes.
  3. Meanwhile, cut beancurd sheets into 4 equal rectangles.
  4. Use a baking pan, fill with some hot water, at about 40 degree celcius.
  5. Working one at a time, soak a beancurd rectangle into the hot water for 5 seconds. Take it out and shake out excess water. Lay it on a working bench.
  6. Use a tablespoon, scoop a full ball of chicken mixture in the middle of the beancurd sheet. Fold the sides inwards to the middle.
  7. Roll the beancurd forward, like how you would wrap a gift. Use a toothpick to secure the ends, so it doesn’t unwrap.
  8. Steam wraps in a pot over hot water (do not let the water touch the wraps), covered for 15 minutes.
  9. Add 1 tablespoon of oil in a frying pan over medium heat. Pan fry the beancurd wraps, until golden brown.
  10. Serve with oyster sauce.


  • In step 9, pan fry the edges of the wraps first, (where you had the tooth pick secured), pan fry the edges will keep seal the opening.
  • Steaming the wraps allowed the chicken to be cooked beforehand. This avoids uncooked meat if you are only pan-frying it, as the bean curd can get burnt easier whilst the meat is still under-cooked.
  • Beancurd Sheets comes in a pack in Asian grocery shops.

beancurd 01


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