Chinese🐟 Seafood

Beancurd Rolls in Oyster Sauce

Name: Beancurd Rolls in Oyster Sauce
Total time: 25 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 170 g Raw prawns, peeled and deveined; 100 g Minced pork; 15 g Carrot; ½ tsp Salt; ~¼ tsp Ground white pepper; 1 tsp Cornflour; 3 tbsp Water; 1 Beancurd skin; ~1 tbsp Cornflour slurry; 3 Garlic cloves; 200 ml Water; 1 tbsp Oyster sauce; 1/3 tsp Chicken stock powder; ~¼ tsp Ground white pepper; ½ tsp Sugar; ~½ tsp Premium dark soy sauce; ~1 tbsp Cornflour slurry; 1 tsp Sesame oil

⏱ 25 min🍽 Serves 6

Professional-quality beancurd rolls infused with succulent prawns and pork. The secret lies in chopping half the prawns into chunky pieces and mincing the rest into a smooth paste, delivering sophisticated texture in every bite. Firmly slam the filling against the bowl to remove trapped air, ensuring that signature bouncy texture. Once wrapped, drizzle with rich oyster sauce and steam for ten minutes. Perfect as a dim sum snack or served with steamed rice as a hearty main course.

High-protein

Adapted from a video by Spice N' Pans

Secret Tip for Bouncy Beancurd Rolls in Oyster Sauce 蚝油腐皮卷 Chinese Dim Sum Seafood Meat Roll Recipe

Watch on YouTube

Ingredients

Raw prawns, peeled and deveinedapproximately 300g with shell; half roughly cut into chunks, remainder minced into paste170 g
Minced porkor use chicken as substitute100 g
Carrotfinely diced15 g
Salt½ tsp
Ground white peppera few dashes~¼ tspest.
Cornflour1 tsp
Water

Steps

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1
Prepare the prawns: divide them in half. Roughly chop one half into chunks; use the flat of the blade and chopping motion to mince the other half into a smooth paste.
2
Combine filling: mix together the minced pork, prawn chunks, prawn paste, and diced carrot in a bowl. Add salt, white pepper, cornflour, and water.
3
Mix the filling: stir in one direction until slightly sticky. Then firmly slam the filling against the bowl 20–30 times to remove air pockets and achieve a bouncy texture.
4
Prepare the beancurd skin: cut the large sheet into 6 rectangles, each approximately 14cm × 20cm, using scissors or a knife. Gently wipe each piece with a damp cloth to remove excess salt.
5
Make the cornflour slurry: mix 1 tbsp cornflour with 1 tbsp water. Set aside to use as an adhesive.
6
Wrap the rolls: place beancurd skin with longer side on top. Add about 1 tbsp filling two finger-widths from the top. Flatten the filling with your hand. Fold in both side edges and press firmly. Brush cornflour slurry on the edge and fold over to seal. Repeat for all rolls.
7
Prepare the oyster sauce: heat oil in a saucepan and stir-fry 3–4 chopped garlic cloves until fragrant (about 10 seconds). Add 200ml water, 1 tbsp oyster sauce, ⅓ tsp chicken stock powder, and a few dashes of white pepper. Stir well.
8
Season the sauce: add ½ tsp sugar and a splash of dark soy sauce for color. Taste and adjust seasoning if needed. Thicken with cornflour slurry to desired consistency, then stir in 1 tsp sesame oil. Turn off heat and mix well.
9
Steam: bring a wok of water to a rolling boil over high heat. Place steaming rack and beancurd rolls in the wok. Pour sauce generously over the rolls so they are well-coated. Cover with lid and steam for 10 minutes.
10
Serve: plate the steamed beancurd rolls and garnish with spring onion and chili if desired. Serve with steamed rice or enjoy on its own.

Beancurd Rolls in Oyster Sauce

Ingredients

Steps

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