Shrimp Wrapped in Tofu Skin

Name: Shrimp Wrapped in Tofu Skin
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 3 people
Ingredients: 8 oz (230g) Shrimp; 1 tablespoon yellow chives; 7-8 pieces tofu skin; oil; Worcestershire sauce; 1/2 teaspoon chicken bouillon powder; 1/4 teaspoon salt; 1/2 teaspoon Shaoxing wine; 1/2 teaspoon sesame oil; 3 dashes white pepper powder; 1/2 teaspoon oil; 1 teaspoon Potato Starch; 1/2 tablespoon egg white*

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Prep Time
45 mins
Cook Time
45 mins
Total Time
50 mins
Servings
3 people
Calories
104 kcal
Course
Main Course
Cuisine
Chinese

Shrimp Wrapped in Tofu Skin

Kelsey Carr

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Crispy Shrimp Rolls - best dim sum ever!! Crispy, delicious shrimp rolls that you can make at home, so easy!!

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Ingredients

Servings

8 oz (230g) Shrimp shelled and deveined
1 tablespoon yellow chives finely chopped
7-8 pieces tofu skin cut into 6x6-inch (15cm x 15cm) pieces
oil for deep-frying
Worcestershire sauce or mayonnaise

Seasonings:

1/2 teaspoon chicken bouillon powder
1/4 teaspoon salt
1/2 teaspoon Shaoxing wine
1/2 teaspoon sesame oil
3 dashes white pepper powder
1/2 teaspoon oil
1 teaspoon Potato Starch or cornstarch*
1/2 tablespoon egg white*

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Instructions

If you want your shrimp to be bouncy, you can prepare them following the steps in this post: How to Make Shrimp Crunchy. Just adjust the ingredients as needed.
Cut two-thirds of the shrimp into small pieces and mince the remaining one-third. Mix the shrimp with all the ingredients in the Seasonings.
If you prepare the shrimp using the method mentioned above, you can skip the last two ingredients (marked *) in the Seasonings, which are cornstarch and egg white. If the filling is loose and not sticky, add more starch to bind it.
To roll the shrimp, place a piece of tofu skin on a flat surface. Lightly sprinkle a bit of water on it to soften, or wet your hand and rub it on the surface of the tofu skin until it becomes pliable.
Scoop about 1 heaping tablespoon of the filling onto the tofu skin. Use a little water to dab around the edges to ensure a good seal.
Roll up the bottom part of the tofu skin, tucking the shrimp tightly as you go. Continue rolling until you reach the end of the skin.
Twist both ends of the opening to ensure they are sealed, preventing oil from seeping in during deep-frying. You can wet your hand with water to help with the sealing process.
The shrimp wrapped in tofu skin are now ready for deep-frying.
Heat a wok with enough cooking oil for frying. Once the oil is fully heated, reduce the heat to medium and gently drop the shrimp rolls into the oil. Turn them occasionally and deep-fry until they are golden brown.
Remove the shrimp rolls from the oil and place them on a plate lined with paper towels to absorb the excess oil. Cut them in half and serve immediately with Worcestershire sauce, mayonnaise, or both.

Notes

You can get tofu skin in the frozen section of Asian food stores. If you can't find it, you can make tofu skin from scratch, using only soy beans and water.

Nutrition Information

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Serving 3people Calories 104kcal (5%) Carbohydrates 3g (1%) Protein 16g (32%) Fat 2g (3%) Saturated Fat 1g (5%) Cholesterol 191mg (64%) Sodium 865mg (36%) Fiber 1g (4%) Sugar 1g (2%)