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Recipe details are AI-generated from the video and may contain errors — for reference only.
Take out 200g of frozen shrimp, put in a bowl, rinse with running water for 3 minutes to quickly thaw while keeping the texture bouncy, then drain thoroughly.
Watch out
Shrimps must be thoroughly drained, otherwise excess water will make the filling too wet and watery.
Gently rinse 4 fresh mushrooms, cut off the stems with scissors, and slice them thinly with a knife.
Watch out
Gently pat dry the mushrooms after washing, and slice them into uniform thickness.
Take some scallions, wash them clean, and dice them finely with a knife.
Watch out
Dice the scallions evenly so they mix uniformly into the filling.
Dry the drained shrimps further with paper towels. Dice half of the shrimps, and smash and mince the other half into a sticky paste for 2 to 3 minutes until bouncy.
Watch out
The shrimp must be minced until sticky and bouncy, otherwise the filling will be loose.
Put the shrimp paste in a bowl, add 3/4 tsp salt, 1 tsp sugar, 1 tsp potato starch, 1 egg white, and white pepper. Stir with chopsticks for 30 seconds until pasty, then mix in the diced shrimp.
Watch out
Only use the egg white, and stir in one direction until sticky.
Heat 1 tbsp cooking oil in a pan, stir-fry the sliced mushrooms until fragrant and softened, pour them into the shrimp paste bowl, add scallions, and mix everything well.
local_fire_departmentmedium heatWatch out
Mushrooms must be stir-fried and cooled down before mixing with the shrimp paste, otherwise heat will ruin the shrimp texture.
Place 1 bean curd skin on the workstation, cut into triangles. Mix 1 tbsp flour with 1.5 tbsp water for sealing paste. Place filling on skin, fold up bottom, fold in sides, roll up, and seal with flour paste to make 6 rolls.
Watch out
The edges must be sealed securely with flour paste, otherwise the rolls will fall apart during cooking.
Hot oil may splatter when placing food. Slide the rolls gently along the edge of the pan to avoid oil burns.
Add 1 tbsp cooking oil to the pan, place 6 bean curd rolls, and pan-fry on medium-low heat until both sides turn golden brown.
local_fire_departmentmedium to low heatWatch out
Use medium-low heat, otherwise high heat will burn the skin before the filling is cooked.
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