Fu Pei Guen (Beancurd Skin Rolls)

Another must order dish when visiting a dim sum restaurant. I used the left over filling from my siew mai making.

Ingredients:
For the filling:

• 250g minced pork/chicken
• 125g prawns, chopped
• 8 water chestnuts, chopped
• 1 spring onions, sliced thinly
• 2cm ginger, grated
• 2 tbsp light soy sauce
• ½ tsp white pepper
• 1 tsp sesame oil
• a dash of shaoxing wine or sherry
• 1 egg white, lightly beaten
• 2 tbsp corn flour
• 5 pieces 8"x 8" beancurd skin

For the sauce:

• 1 tbsp cooking oil
• 1 tsp chopped garlic
• 1 tsp minced ginger
• ½ cup chicken stock
• a dash of shaoxing wine/sherry
• a pinch of white pepper
• corn flour for thickening

Method:

Place all the ingredients for filling a large bowl and mix well.

To wrap the roll-Place a piece of the beancurd skin on a flat surface, use a damp cloth to wipe  the beancurd skin to remove the excess salt and to soften the wrapper a little. Place about 3 heaped tablespoon of the filling in the middle of the beancurd skin.

Roll the beancurd skin over and fold the sides to form an envelope.

Roll tightly into a cylinder about 4" long. Brush a little egg white on the edge to secure the roll. Shallow fry beancurd skin rolls in batches until golden. Remove and drain well.

To prepare the sauce: Saute garlic and ginger with cooking oil for a few seconds then add in the stock, shaoxing wine and white pepper. Allow it to come to a boil and thicken with a little corn flour solution.

Arrange the beancurd skin rolls in a shallow bowl, pour half of the sauce over, cover and steam over medium heat for 10 minutes.

Sprinkles with spring onion julienne and serve immediately.