Rolled Vegetarian Crab
Mashed potatoes form the body of a vegetarian fish, wrapped around an assortment of plant-based fillings, deep-fried until crisp, and finished with a sweet-and-sour sauce. Realistic in appearance, with a crispy exterior and tender interior.
Ingredients
oil
1000 g
potatoes (peeled, washed, cooked, and mashed into a fine paste)
fine salt (for mixing with the potato mash)
5 g
carrots (cut into small dice, blanched, reserve 15 g)
shiitake mushrooms (cut into small dice, blanched, reserve 15 g)
winter bamboo shoots (cut into small dice, blanched, reserve 15 g)
green peas (blanched)
fresh mushrooms (cut into small dice, blanched)
peanut oil (for stir-frying the filling)
50 g
scallion (minced)
5 g
ginger (minced)
5 g
garlic (minced)
5 g
fine salt (for stir-frying the filling)
2 g
MSG
tofu skin (softened with a damp towel)
egg paste
dried tofu (cut into fish-tail shapes)
sweet and sour sauce
tomato sauce
green pepper
pineapple
sesame oil
Instructions
1
Step 1
Peel, wash, and cook the potatoes, then mash them into a fine paste. Add 5 g of fine salt and mix well. Cut the carrots, shiitake mushrooms, winter bamboo shoots, green peas, and fresh mushrooms into small dice. Blanch them in boiling water and drain. Reserve 15 g each of the carrots, shiitake mushrooms, and winter bamboo shoots for later use.
2
Step 2
Place a clean wok over heat, add 50 g of peanut oil and heat until hot. Add 5 g each of minced scallion, ginger, and garlic. Once fragrant, immediately add the blanched carrots, shiitake mushrooms, winter bamboo shoots, and green peas and stir-fry continuously. Add 2 g of fine salt and MSG, and stir-fry into a filling. Set aside.
3
Step 3
Soften the tofu skin by covering it with a damp towel. Lay it out on a cutting board and trim the edges neatly. Spread on a layer of egg paste. Place the potato mash on top and shape it into a fish form. Fill the belly of the fish with the stir-fried filling, then seal the top with more potato mash. Brush with egg paste and wrap with the tofu skin. Use dried tofu cut into fish-tail shapes and attach them to the back of the fish. The 'vegetarian fish' is now ready.
4
Step 4
Take a wok, add the sweet and sour sauce, tomato sauce, MSG, fine salt, green pepper, and pineapple, and stir-fry evenly. Set aside.
5
Step 5
Place a wok over heat and add oil heated to about 150°C (50% hot). Carefully place the 'vegetarian fish' into the wok and fry until golden yellow. Remove and drain the oil thoroughly, then place onto a serving plate.
6
Step 6
Leave the base oil in the original wok. Add minced scallion, ginger, and garlic and stir-fry until fragrant. Pour in the prepared sweet and sour sauce and cook through. When the sauce thickens, add the reserved mushroom dice, bamboo shoot dice, carrot dice, and green pepper dice, and stir-fry evenly. Drizzle with sesame oil and pour over the 'fish' body. Serve.
