Crispy Tofu Roll With Prawns

Bringing the taste of Asia to the UK, try out this tofu and prawn roll for a major taste sensation. Recipe is taken from Jeremy Pang's Hong Kong Diner.

Crispy Tofu Roll With Prawns
  • 12 whole raw, peeled prawns
  • 6 asparagus stalks
  • 1 egg beaten
  • 2 large sheets of tofu skin
  • Vegetable oil
  • Minced filling;
  • 2 dried shiitake mushrooms
  • 6 green beans
  • 1 garlic clove
  • 1 spring onion
  • 200g of peeled, deveined prawns
  • 100g of white fish fillet
  • Marinade;
  • 1 tablespoon of oyster sauce
  • ½ teaspoon of sugar
  • ¼ teaspoon of salt
  • 1 teaspoon of pure sesame oil
  • Dipping sauce;
  • 2 tablespoons of light soy sauce
  • 6 tablespoons of black vinegar

Preparation method

  1. Start by soaking the mushrooms in hot water to hydrate, leaving them either overnight or for at least 2 hours
  2. Top and tail the green beans before finely chopping the garlic, spring onions and mushrooms. With 200g of raw, peeled prawns, finely chop.
  3. With a food processor, mince the white fish.
  4. With all the ingredients, place into a large mixing bowl and stir while mixing in the marinade ingredients until it has become evenly combined.
  5. Butterfly the 12 whole prawns before scoring horizontally 5 or 6 times to flatten them.
  6. Take the asparagus stalks and half them length ways before cutting into 2-3 cm pieces.
  7. Place a sheet of tofu skin onto a large chopping board, squarely aligned to you. You will want the skin to be 20-24cm long, so cut the skin into you have created the desired length. Place the second tofu skin alongside the first sheet.
  8. Starting on the left-hand side, place 1 tablespoon of the minced filling, 1cm from the bottom and side of the tofu skin. Continue in a horizontal line =, leaving 1-2cm between each mound of the filling. Continue until you reach the far side.
  9. On each mound of filling, place a butterflied prawn and 2 pieces of asparagus horizontally on either side of the prawn.
  10. With your egg that you have beaten, use a brush and generously brush the tofu skin including the mounds of filling.
  11. From the bottom up, fold the tofu skin and the mixture tightly once over as if you were rolling a spring roll. Make sure that the tofu covers the filling completely. Press the top of the tofu skin firmly down between each mould of mixture to make sure that the tofu skin has completely stuck and creates individual rolls.
  12. Using the tip of either a sharp knife or a cleaver, cut in between each of the moulds of filling where the tofu skin should now be stuck together, to create individual rolls.
  13. In a large frying pan heat up 2 tablespoons of vegetable oil, when hot place the tofu rolls one at a time into the pan, frying for 3-4 minutes on either side or until they have turned golden brown. Mix together the dipping sauce ingredients before serving.