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!
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
- Mirinate chicken with smoke paprika, fish oil, garlic salt and chilli flakes. Leave aside, covered for 30 minutes.
- Add carrots, cucumber and black fungus. Mix well, and sit for another 15 minutes.
- Meanwhile, cut beancurd sheets into 4 equal rectangles.
- Use a baking pan, fill with some hot water, at about 40 degree celcius.
- 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.
- Use a tablespoon, scoop a full ball of chicken mixture in the middle of the beancurd sheet. Fold the sides inwards to the middle.
- Roll the beancurd forward, like how you would wrap a gift. Use a toothpick to secure the ends, so it doesn’t unwrap.
- Steam wraps in a pot over hot water (do not let the water touch the wraps), covered for 15 minutes.
- Add 1 tablespoon of oil in a frying pan over medium heat. Pan fry the beancurd wraps, until golden brown.
- 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.