Bean curd rolls with pork & prawns

Bean curd rolls with pork & prawns

Ingredients:
200 grams Chinese roast pork,
200 grams shelled green prawns
10 Chinese garlic shoots
200 grams bamboo shoots
10 dried Chinese mushrooms (medium)
4-5 bean curd sheets (150 grams) (thin ones)
2 tablespoons potato flour
1 egg white
2 egg yolks
Vegetable oil
Marinade:
1 teaspoon salt
2 teaspoons thin soy sauce
1-2 teaspoons sugar
5 teaspoons medium dry sherry
2 teaspoons sesame oil
1 teaspoon five-spice powder

Preparation:
Soak the bean curd sheets in cold water for about four minutes or until the sheets are soft and pliable. Lift each sheet carefully with both hands and allow to drain. Blot excess water dry and place on a large tea towel, one on top of each other. Put another moist tea towel on top to keep the sheets moist. This can be done 2-3 hours ahead of time.
Soak the Chinese mushrooms in warm until very soft. Drain and cut out the hard stem pieces. Finely mince the mushrooms into very small but coarse pieces.
Mince the green prawns into very small pieces with a Chinese cleaver. Repeat the mincing process with the Chinese roast pork separately. The mincing has to be such that the prawns or the roast pork pieces stick together.
Cut the Chinese garlic shoots into very thin pieces. Chop the bamboo shoots into very small pieces.
Mix the marinade together and gradually mix in little quantities with the minced prawns and pork to obtain a very moist but sticky mix. Cover and allow to marinate for 5 minutes. Add the bamboo shoots, cut Chinese garlic shoots and chopped mushrooms. Mix well, blend in the egg white and potato powder. Mix well without over mixing.
Divide the mixture into portions equal to the number of bean curd sheets.
Take one bean curd sheet from the covered pile and put it on a flat surface.
Scoop one portion of the filling and roll between your palms into the shape of a sausage. Place the filling near the bottom edge of the the bean curd sheet and roll as tightly as possible away from you. Using your finger or a brush, smear some egg yolk on the opposite edge and seal the roll. Leave the 2 ends open and place on a tray, seam side down. Cover the tray with a damp cloth. Repeat with the other filling portions and remaining bean curd sheets. (There is no need to close the edges).
Place the rolls in a steamer seam side down and steam for 5 minutes. Allow to cool, then cut into individual 2 inch (5 cm) long rolls. Dust each roll with a little bit of flour.
Half fill a wok or deep fryer with oil. Heat to a temperature of 190 degree Centigrade (375 degree Fahrenheit) or until a cube of stale bread browns in 50 seconds. Put in the rolls gradually and deep fry for 2-3 minutes or until honey brown in colour. Remove with a hand strainer and drain on kitchen paper. Repeat until all the rolls are done.
Serve with chilli sauce or any other spicy sauce that you like.