Tofu Skin Shrimp Parcels

Name: Tofu Skin Shrimp Parcels
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 400 g Fresh shrimp meat (washed, drained, finely diced); 50 g Fat pork (finely diced); 25 g Cooked ham (finely diced); 50 g Arrowhead (peeled, finely diced); 25 g Mushrooms (finely diced); 75 g Fresh peas (blanched in boiling water, cooled, and peeled); 25 g Cabbage (shredded, tossed with sweet and sour sauce); 250 g Dried tofu skin (softened covered with a hot damp cloth, cut into about 8 cm squares); 50 g Egg whites (mixed with dry bean flour into a thin batter); 60 g Bean flour (part for batter, part for dusting); 10 g Cooking wine; 3 g Salt; 2 g White pepper; 1 g MSG; 10 g Sugar (for sweet and sour sauce); 10 g Vinegar (for sweet and sour sauce); 20 g Pepper salt (for dipping); 500 g Neutral oil; 20 g Sesame oil

Attractive in color and shape, with crispy tofu skin, a tender and smooth filling, and fresh, fragrant shrimp flavor—an excellent accompaniment to wine.

1h 5m

Easy

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Ingredients

Fresh shrimp meat (washed, drained, finely diced) 400 g

Fat pork (finely diced) 50 g

Cooked ham (finely diced) 25 g

Arrowhead (peeled, finely diced) 50 g

Mushrooms (finely diced) 25 g

Fresh peas (blanched in boiling water, cooled, and peeled) 75 g

Cabbage (shredded, tossed with sweet and sour sauce) 25 g

Dried tofu skin (softened covered with a hot damp cloth, cut into about 8 cm squares) 250 g

Egg whites (mixed with dry bean flour into a thin batter) 50 g

Bean flour (part for batter, part for dusting) 60 g

Cooking wine 10 g

Salt 3 g

White pepper 2 g

MSG 1 g

Sugar (for sweet and sour sauce) 10 g

Vinegar (for sweet and sour sauce) 10 g

Pepper salt (for dipping) 20 g

Neutral oil 500 g

Sesame oil 20 g

Instructions

Preparing ingredients

Wash the fresh shrimp meat, drain, and finely dice. Finely dice the fat pork, ham, peeled arrowhead, and mushrooms separately. Blanch the fresh peas in boiling water, cool them down, and peel off the outer skin.

Mixing batter and making filling

Mix the egg whites with dry bean flour into a thin batter. Combine the diced fat pork, ham, arrowhead, mushrooms, peas, and shrimp in a bowl, add salt, cooking wine, white pepper, and MSG, and mix well. Then stir in the egg white batter to form the filling.

Wrapping the shrimp parcels

Soften the dried tofu skin by covering it tightly with a hot damp cloth, then cut it into about 8 cm squares, 24 pieces in total. Lay each piece of tofu skin flat on the cutting board, place a portion of filling in the center, and wrap into a flat rectangular shape. Brush the seam with egg white batter, then coat the parcel thoroughly with dry bean flour.

Deep-frying

Heat the oil in a wok over the fire until hot, then fry the shrimp parcels until golden yellow. Remove and arrange them neatly on a plate. Drizzle with sesame oil.