These seafood rolls wrapped in beancurd skin, steamed then sliced and served with a spicy sauce are delicious and healthy. Super quick and easy to make. They are a great addition to a buffet or picnic spread as they are served lukewarm or room temperature.
Beancurd skin is made from the skin formed when boiling soy milk, and is found in dried sheets in Asian supermarkets. You will need a bamboo or other steamer with a flat base.
This recipe is of Thai origin and can be adapted to suit your taste by adding finely diced lemongrass, Thai basil or more chilli.
Marinate: 30 minutes Prep time: 15 minutes Cooking time: 25 minutes Resting time: 30-45 minutes
- 2-3 sheets of beancurd skin
- 200g white fish fillets,chopped into small pieces
- 200g green prawns peeled, chopped into pieces
- 1 egg yolk beaten
- 1 small onion finely diced
- 4 cloves garlic chopped
- 3 tablespoons finely chopped coriander
- 1 red chilli finely chopped
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 2 teaspoons white pepper
- 1 tablespoon vegetable oil
- Cucumber slices, coriander sprigs and sweet chilli sauce
1. Mix all the ingredients, except the beancurd skin and egg yolk, in a bowl and marinate for half an hour
2. Process in a food processor until you get a fine mixture.
3. Soak beancurd skin sheets one by one in a bath of warm water until soft. Carefully lay on a flat surface, then spoon half the seafood mixture in a long sausage shape. (Make sure the roll is not too long to fit in your steamer.)
4. Roll up tightly and seal edge with beaten egg yolk. Repeat with other half of the seafood mixture.
5. Place the rolls in a bamboo steamer and steam for 25 minutes. Drain on kitchen paper, resting until lukewarm and set, allow about half an hour.
6. Slice diagonally in 2cm wide slices. Serve with sweet chilli sauce, cucumber and coriander sprigs.