Bean curd (yuba) rolls are standard in dim sum restaurants. There are many varieties, pork or shrimp or a mixture of both, stuffed with mushrooms, water chestnuts, bamboo, carrot, and tofu. They can also be braised, steamed or fried. They are all delicious and one of my favourites at dim sum. The bean curd wrappers are available in most Asian groceries, and the one I'm using is circular and in the frozen section. These are so good dip with chilli oil or serve with rice, and the umami sauce is perfect with rice to make it a meal.
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Shrimp Bean Curd Rolls
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2 bean curd circular sheets (24in diameter)
1 bamboo (40 g)
3 or 4 pieces of dried black fungus (can add more for more crunch)
1 carrot
500g shrimp (1/2 minced & 1/2 chopped)
1 tsp sugar
1 tsp salt
1 tbsp cornstarch
1 tbsp sesame oil
1 tbsp chinese cooking wine
black pepper
1 cup water
1 tbsp soy sauce
Sauce
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1 tbsp oyster sauce
1 tbsp sesame oil
1/2 tsp sugar
1 tsp chicken powder
1 tsp soy sauce
2 tsp cornstarch
1 cup water
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