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Steamed Seafood Bean Curd Rolls

One of my favorite dishes to order from my neighborhood Dim Sum Restaurant. I have had a lot of different variations of this dish at various restaurants.

 

This recipe I’ve adapted to include my a mixture of seafood instead of the traditional pork or beef. Dried bean curd sheets come in many different sizes; I cut them accordingly to fit my dish or platter for steaming.


Posted By: Deirdre K Todd
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Prep Time: 30 minutes | Cook Time: 20 minutes | Ready In: 50 minutes
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US Metric

8 dried bean curd sheets*
2-3 c. warm water, as needed
4 oz. shrimp, peeled, deveined, halved
4 oz. scallops, coarsely chopped
3 large shiitake mushrooms, soaked, stems removed, coarsely chopped
1/4 c. shredded bamboo shoots, rinsed, drained, coarsely chopped
2 stalks green onion, chopped
½ inch ginger, peeled, minced
2 TB Shaoxing wine
2 TB oyster sauce
2 tsp. cornstarch
½ tsp. white pepper
½ tsp. salt
Sauce:
3/4 c. chicken broth
1 clove garlic, minced
1 tsp. sesame oil
1 tsp. cornstarch mixed with 2 tsp. water


Cooking Process:

*Depending how large your bean curd sheets are, you will want to make 16 “spring roll” size rolls. In a saucepan over medium heat; combine sauce ingredients. Bring to a boil. Reduce heat; stirring until slightly thickened. Remove from heat; set aside. In a shallow dish; soak bean curd sheets in warm water 10-15 minutes until soft.

 

Cut sheets in half. In a mixing bowl; combine shrimp, scallops, mushrooms, bamboo shoots, green onion, ginger, wine, oyster sauce, cornstarch, sesame oil, pepper and salt. Divide filling into 16 equal portions. On work surface; work with one bean curd sheet at a time. Spoon filling horizontally across; leaving a 2 inch border on both sides.

 

Fold up bottom of sheet and fold in sides to form a roll. Transfer rolls seam side down onto heat-proof bowls or plates. Drizzle with 2 TB of sauce as desired. Fill steamer on high heat with water. When water comes to a boil; reduce heat to medium. Place bowl or plates into steamer. Steam 12-15 minutes.

how to serve:

Transfer rolls onto serving platters; optional to cut in half. Spoon sauce onto rolls. Serve immediately. Serves 8-10.

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