Bean Curd Rolls with Chopped Pork Recipe

Bean Curd Rolls with Chopped Pork Recipe

Ingredients:

• 4 oz ground pork

• 4 oz fish paste (or shrimp paste)

• 2 leaves Chinese broccoli, precooked, 2" X 8" pieces

• 2 sheets nori, 2" X 8" pieces

• 2 sheets bean curd skin, 2" X 8" pieces

• 6 raw salty egg yolks

• Dash of Szechuan peppercorn salt

• Oil for frying

Ingredients A:

• 1 teaspoon cooking wine or sherry

• 1/4 teaspoon salt

• 3 tablespoons water

• 1 tablespoon cornstarch

Ingredients B:

• 1 egg

• 3 tablespoons flour

Method:

1. Mix ground pork, fish paste and Ingredients A together to make the filling. Divide the mixture in half

2. Spread some mixture of Ingredients B on a bean curd skin; place a sheet of nori on top of the mixture. Spread one portion of the filling on the nori then place one leaf of Chinese broccoli on the filling. Take three salty egg yolks and crumble them along end of the nori. Roll to form a baton. Follow the same procedure with the other half of filling.

3. Heat the wok then add oil. Deep fry the rolls over medium heat for 4 minutes, or until golden brown and the skin becomes crispy. Remove and drain. Cut the rolls into 1 inch pieces; place on a serving platter. Use Szechuan peppercorn salt for dipping.

To prepare fish paste: Clean the fish meat and chop it finely. Stir until it becomes sticky. Use as directed. Fish paste may be purchased ready made.