Monday, August 30, 2010


I got the idea from a recipe book using cheddar cheese put in the roll. The original recipe uses prawn paste. As I have leftover of fish paste from my previous preparation of Niang toufo , I used the fish paste instead of the prawn paste . It is simply delicious .

One must use Hong Kong bean curd skin as it is unsalted (otherwise the food will be too salty) . Don't buy from market, the bean curd skins found in the market are salted. hence they are not suitable for this recipe. Hong Kong bean curd skins are available at Kwong Cheong Thye Pte.Ltd.

The food can be a starter of a meal or a snack. The skin is crispy and inside is moist. I am sure the children will love it very much.


600 g shrimps
2 pieces Hong Kong bean curd skin
1 packet of cheese

6 g salt
15 g sugar
Text Colordash of pepper and sesame oil
9 g premium cornflour (wind mill flour)


~1) De vein and wash the shrimps, marinate with sesoning,blend the mixture until turns into a gluey paste.

~2 Cut cheese into 3 cm long

~3) Cut bean curd skin into 12 cm x 12 cm

~4) wrap the filling and cheese with the skin and roll up.

~5) Deep fry in medium heat until golden brown.

~6) Garnish and serve hot.


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