The Paleo Recipe Book
The Paleo Recipe Book

Braised Bean Curd Rolls Recipe

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Recipe Ingredients

Ingredients A:

300g fish paste

1 tbsp chopped spring onion

1 tbsp chopped carrot

Ingredients B:

10 pieces fresh bean curd skin

1 cup oil for deep-frying

5 slices ginger

1 tsp chopped garlic

8 black mushrooms (soaked)

10 slices carrot

Seasoning A:

A little pepper

1 tsp cornstarch

1 tbsp water

Seasoning B:

1 tbsp oyster sauce

½ tbsp light soya sauce

A little pepper

500ml water

½ tsp cornstarch (mixed with 1 tbsp water for thickening)

1 stalk spring onion (cut into strips)


Combine ingredients A with seasoning A and well mix. Divide into 10 portions.

Spread fish paste onto fresh bean curd skin and roll up. Deep-fry in hot oil until golden brown in colour. Dish up and drain.

Leave 1 tbsp oil in wok, sauté sliced ginger and chopped garlic. Put in black mushrooms and stir-fry until fragrant. Add in bean curd skin rolls, carrot, seasoning B and simmer for 5 minutes.

Thickened with cornstarch water. Lastly, add in spring onion and stir well. Dish up and serve.