Name: Prawn Rolls with Tofu Skin
Cuisine: China
Ingredients: 2 tofu sheets; 500 g (1 lb 2 oz) green king prawns (shrimp), peeled, deveined and roughly chopped; 1 tablespoon finely chopped ginger; 1 clove garlic, finely chopped; 2 tablespoons hot bean paste; 2 tablespoons shaoxing; vegetable oil, for deep-frying; 1 tablespoon cornflour (cornstarch); ½ teaspoon sea salt; lemon wedges, to serve; chilli sauce, to serve

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

A little variation on a spring roll, these use tofu skin instead of spring roll wrappers (you can use them as wonton wrappers also). They’re really fun to make and you can use any filling you like. Make sure you don’t try to deep-fry them in oil that is too hot — at 180°C (3 50°F) they will blow apart.