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Cantonese Homemade Oyster Sauce Bean Curd Rolls

Name: Cantonese Homemade Oyster Sauce Bean Curd Rolls
Prep time: 2 h 4 min
Cook time: 20 min
Total time: 2 h 24 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: fresh white shrimp; white sugar; potato starch; water; pork shoulder or Boston butt; baking soda; Salt; chicken powder; Lard; white pepper powder; sesame oil; Bean Curd Sheet; all-purpose flour; Mushroom; Carrot; celery; oyster sauce; Fried garlic granules; dark soy sauce

groups4 servingsspeedMediumcountertopsPrep: 124 minsskilletCook: 20 minsscheduleTotal: 144 minsoutdoor_grillSteamed

Allergens:warningShellfishwarningSoywarningSesamewarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

schedulePrepare in advance

circleWhite shrimp needs to be soaked and refrigerated in advance1h

Preparation

00:00:20

Soak 150g thawed white shrimp in a starch solution made of 10g white sugar, 10g potato starch, and water for 15 minutes. Rinse with running water for 15 minutes to make the fibers springy, thoroughly dry with paper towels, and refrigerate at 0-4°C for 1 hour.

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Watch out

The shrimp must be thoroughly dried with paper towels after washing, otherwise excess moisture will prevent the paste from binding properly.

Ingredients:fresh white shrimp (150 g)white sugar (10 g)potato starch (10 g)water

Tools:bowl

Preparation

00:01:40

warningStay safe

Wash hands thoroughly with soap after handling raw meat to prevent cross-contamination.

Remove tendons and fat from 150g pork shoulder, chop and mince finely; mix 1g baking soda with 20g water, pour into the minced pork, mix well, and marinate for 30 minutes.

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Watch out

Tendons and fat must be thoroughly removed from the pork, otherwise they will affect the texture and stickiness of the meat paste.

Ingredients:pork shoulder or Boston butt (150 g)baking soda (1 g)water (20 g)

Tools:cutting boardcleaver

Active Cooking

00:02:42

Mix 8g chicken powder, 15g white sugar, 1g white pepper, 30g water, and 5g sesame oil to make a seasoning sauce; dry the chilled shrimp again with paper towels, place in a stand mixer, add 12g potato starch and 4g salt, beat at medium speed until sticky; add the minced pork and beat well, then add 20g lard, gradually add the seasoning sauce while beating, and finally beat at high speed for 1 to 2 minutes until the meat paste is glossy and sticky, then wrap and refrigerate.

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Watch out

The seasoning sauce must be added in batches

adding too much liquid at once will prevent it from being fully absorbed and cause the meat paste to release water

Ingredients:fresh white shrimp (150 g)pork shoulder or Boston butt (150 g)Salt (4 g)potato starch (12 g)chicken powder (8 g)white sugar (15 g)Lard (20 g)white pepper powder (1 g)sesame oil (5 g)water (30 g)

Tools:Stand Mixerbowl

Active Cooking

00:05:08

Cut 2 bean curd sheets into 8 triangles, then trim into trapezoids of appropriate length; mix 20g flour with water to make a thick flour paste; mix the chopped 2 mushrooms, 2 carrots, and 2 celery into the meat paste; place appropriate amount of meat filling on the bean curd sheet, roll tightly and seal with flour paste, and finally coat the surface evenly with a thin layer of flour.

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Watch out

Bean curd rolls must be rolled tightly and sealed evenly with flour paste, otherwise they will easily fall apart during frying.

Ingredients:Bean Curd Sheet (2 sheet)all-purpose flour (20 g)Mushroom (2 piece)Carrot (2 piece)celery (2 piece)

Tools:scissorscutting board

Active Cooking

00:07:28

warningStay safe

Hot oil can splatter and cause severe burns; slide the rolls gently along the edge of the pan instead of dropping them in.

Heat enough oil in a pan to 170°C (oil level about one-third high), test oil temperature with a roll, then put in the rolls, turn to low heat and fry for 3 minutes to set, finally turn to high heat to expel excess oil, fry until golden brown, then remove and drain.

local_fire_departmentHeat to 170°C over medium heat, turn to low heat for 3 minutes, then high heat

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Watch out

Oil temperature must be kept around 170°C with sufficient oil, otherwise the bean curd skin will absorb too much oil and become soggy.

Tools:saucepanMesh Strainer

Active Cooking

00:08:22

warningStay safe

Use heat-resistant gloves when moving hot dishes filled with boiling sauce or steamed food to prevent steam burns.

Bring 300g water to a boil in a wok, add 2g salt, 4g chicken powder, 14g white sugar, 4g oyster sauce, a little sesame oil, a little white pepper, 1 tbsp fried minced garlic, and a little dark soy sauce, bring to a boil; turn off the heat, thicken with potato starch water until the sauce coats the back of the spatula, bring back to a boil, add the fried bean curd rolls and simmer for 2 to 3 minutes, then arrange on a plate and steam in a high-heat steamer for 10 to 15 minutes.

local_fire_departmentBoil on high heat, turn off heat to thicken, simmer on heat, steam on high heat for 10-15 minutes

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Watch out

Turn off the heat before adding starch water for thickening, otherwise it will easily clump unevenly.

Ingredients:water (300 g)Salt (2 g)chicken powder (4 g)white sugar (14 g)oyster sauce (4 g)sesame oilwhite pepper powderFried garlic granules (1 tbsp)dark soy sauce (5 g)potato starch

Tools:steamer potwok