Crispy Tofu Roll With Prawns (Shrimp) & Asparagus

Name: Crispy Tofu Roll With Prawns (Shrimp) & Asparagus (香脆鮮蝦蘆筍豆腐卷)
Cuisine: Chinese
Ingredients: 1 spring onion (scallion); 1 clove of garlic; vegetable oil, for frying; 2 large sheets of tofu skin (you can find these at many Asian supermarkets); 6 green beans; 2 dried shiitake mushrooms; 6 asparagus stalks; 1 egg, beaten, for brushing; 12 whole raw, peeled and deveined prawns (shrimp); 2 tablespoons light soy sauce; 1 teaspoon pure sesame oil; 6 tablespoons Chingkiang black vinegar; 1 tablespoon oyster sauce; 100 g (3½ oz) white fish fillet; ¼ teaspoon salt; ½ teaspoon sugar; 200 g (7 oz/1½ cups) raw, peeled and deveined prawns (shrimp)

香脆鮮蝦蘆筍豆腐卷

Preparation info

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Ingredients

12 whole raw, peeled and deveined prawns (shrimp)
6 asparagus stalks
1

Asia
Hong Kong (China)
Fish course
Pescatarian

Method

Soak the shiitake mushrooms in hot water overnight or for at least 2 hours, then drain.

Top and tail the green beans, then finely chop with the garlic, spring onion (scallion) and mushrooms. Finely chop the 200 g (7