A first for me and WoW what a fabulous gluten free find, the beancurd skins are brillantly crispy with lots of layers that add great texture and extra flavour. These feel like your eating party food and there is a good reason for that feeling, this is a classic dish of the Swatow people from Shantou and this dish is often cooked as a festive offering during Taoist festivals, a truly local dish that is seldom found anywhere else.
Prep time 10 minutes / Cooking time 10 minutes in total
Ingredients
(makes 12)
1 pack bean curd wraps
600g fine organic pork mince
1 small carrot finely chopped
2 spring onions finely chopped
1 tbsp fresh grated ginger
1 tsp fresh grated turmeric
1 tsp dried red chillies
1 tbsp mirin
2 tsp soy sauce
1 tsp sesame oil
1 pinch Himalayan sea salt
1 ltr ground nut oil for frying
Dipping Sauce
3 tbsp soy sauce
1 tbsp mirin
1 tbsp rice wine vinegar
1/4 tsp wasabi
1 dash of sesame oil
1 pinch dried red chillies
Mix all the dipping sauce ingredients together and serve in a small shallow bowl.
Put the ground nut oil in a deep frying pan or skillet and bring the oil up to 170 -180 degrees C. Take your beancurd skins out of the pack and run under the tap for just a second, this is to ever so slightly soften them as they can be a little dry and brittle.
Place the rest of the ingredients in a large bowl and mix well with your hands. Take a beancurd skin and lay it out flat next take a third of the mince and make a long sausage on the bean curd skin about two inches from the top of the skin and stopping two inches from either side.
To wrap the beancurd fold the top over the sausage meat the gently roll all the way down, placing seam side down. To cook place the whole dim sum in the hot oil and cook for around 1-2 minutes turning over half way so it's golden and crispy all over, remove from the oil and leave to drain on paper roll for a couple of minutes. To serve cut on the bias to the length you want and serve with your dipping sauce.
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