beancurd wraps Archives - Just Julie https://www.julieolive.co.uk/tag/beancurd-wraps/ A Malaysian lost in Britain Sat, 13 Sep 2025 09:49:41 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 134825744 Prawns & Chicken Mince versatility – signatory mine https://www.julieolive.co.uk/2025/09/12/prawns-chicken-mince-versatility-signatory-mine/ https://www.julieolive.co.uk/2025/09/12/prawns-chicken-mince-versatility-signatory-mine/#respond Fri, 12 Sep 2025 19:20:35 +0000 https://www.julieolive.co.uk/?p=7694 Since last year, I started experimenting using a combination of mince chicken and prawns with a 1:1 ratio. I fell in love with this combo. Since then I have been experimenting with 40/60 and 30/70 The more prawn used taste better to me but I will not go more than 30/70 There is a Farmfoods …

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]]> Since last year, I started experimenting using a combination of mince chicken and prawns with a 1:1 ratio. I fell in love with this combo. Since then I have been experimenting with 40/60 and 30/70 The more prawn used taste better to me but I will not go more than 30/70

There is a Farmfoods supermarket near my house. They recently had an offer on their raw prawns. I am a fan! Needless to say today I went to town on them. I made 3 different types of pastes

1 – Ratio of 50/50 chicken mince to prawns

2 – Mince half prawns to fine paste and the other half mince to about 70%. The paste helps to stick and the rest for that nice bite.

3 – Mince half the prawns to fine paste, half to about 70% and then add more whole prawns. I put 2 whole prawns into each wraps.

I am sure you can tell which is which from the pic.

The first tub of paste 50/50 was used to make yong liew – here

From the young liew we have 2 meals for 2 days.

First day with blackbeans sauce and rice
ch’ng to’ng glass noodles

The second tub of paste was used to make prawn toasties – here

And the third tub was use to make beancurd wraps – here . I have actually make 3 different types of wraps for 3 different usage. Note – I fried these wraps just lightly. This is because I want to air fry them before serving. This ensures that they are more crispy and also help to get rid of some oil. It will brown more then. As for the ones for freezing I fried them literally just a minute on each side. Next, I have to wait a few hours. Let them lose their crispness before storing them into zip-lock bags. Then freeze them. TIP – for the freezer ones I used a longer beancurd sheets because I air fry them for noodles. With curry noodles they would be a great ‘soaking’ vessels for curry broth.

Add freshly snipped spring onions from my garden
I only like this frozen beancurd wraps
Unwrapped and cut to size
You can refreeze the unused without problem
Water bowl is for dipping my hand to help shape and press
All 3 types ready
The longish round ones for eating today. They are very filling and you do not need other food. Just lettuce to wrap and a good chili sauce
Today’s
These are smaller/shorter ones that I want to use to cook another braise dish
For my braising dish
These are flat and fat rectangular for the freezer
For the freezer to be eaten with curry noodles

All these I got from 2.5 kg of prawns because they are on offer now 3kg for £30! I hope you enjoy trying!

p/s will update my braise dish when it is cooked.

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]]> https://www.julieolive.co.uk/2025/09/12/prawns-chicken-mince-versatility-signatory-mine/feed/ 0 7694 Simple Beancurd prawns rolls 鲜虾腐皮卷 https://www.julieolive.co.uk/2022/08/13/simple-beancurd-prawns-rolls-%e9%b2%9c%e8%99%be%e8%85%90%e7%9a%ae%e5%8d%b7/ https://www.julieolive.co.uk/2022/08/13/simple-beancurd-prawns-rolls-%e9%b2%9c%e8%99%be%e8%85%90%e7%9a%ae%e5%8d%b7/#respond Sat, 13 Aug 2022 18:05:37 +0000 https://www.julieolive.co.uk/?p=5221 My daughter is interested to learning to make another one of her favourite, beancurd prawns rolls. She did learned how to make roast pork her mum’s style last year – Traditional Cantonese Crispy Roast pork belly – Siu Yuk, 脆皮烧肉. – Just Julie (julieolive.co.uk) and I am happy she asked to be taught. Slowly slowly …

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My daughter is interested to learning to make another one of her favourite, beancurd prawns rolls. She did learned how to make roast pork her mum’s style last year – Traditional Cantonese Crispy Roast pork belly – Siu Yuk, 脆皮烧肉. – Just Julie (julieolive.co.uk) and I am happy she asked to be taught. Slowly slowly lah.

I have decided to teach her the simplest ‘BASIC’ fillings with what we have on hand and letting her take notes on what other ingredients she can add in. Upon tasting she lazily said she preferred this basic recipe! Alamak but I guess it is better than nothing. Else if I have the privilege to grow old no one will make for me my kinda taste – kekekeke However I did inform her this way is the most expensive way as we only used prawns and nothing else to bulk up! She told me she ‘got it’ So next time she ask to make again I can ask her to pay for the prawns.

However I much prefer adding fish paste, jicama, carrot, spring onions or coriander and even fresh red chilli as I love colourful food. It is entirely up to you. This time I used chicken powder so I did not add salt as it is salty enough for me. I did add a lot of freshly ground Sarawak pepper because my family just love pepper. I am out of ginger so I did not add ginger juice. Instead I added sesame oil. As I often say, find your taste and make it your own. Enjoy. This is another one of my signatory beancurd wraps – Fu Pei Guen – 腐皮卷 (虾 & 鸡); prawns and chicken beancurd wraps – Just Julie (julieolive.co.uk)

NOTE – I have also found out that if you wait for them to cool and soften a bit, takes hours as they stay crispy a long time (at least 4 to 5o hours) then you can store them in ziplock bags and freeze. Just use the air fryer to heat up.

Print

Simple Beancurd prawns rolls 鲜虾腐皮卷

Ingredients

  • 1 kg Prawns – roughly minced
  • 2 – 3 tbsp cornflour
  • 1 tbsp Chicken powder
  • Salt & Pepper
  • 2 nos eggs
  • 1 tsp sugar
  • 1 tbsp Sesame oil
  • 2 – 3 tbsp Water to bind.
  • Beancurd Wraps of course.

Instructions

  • For the beancurd wraps please cut to size.
  • For the filling, mix and store in your fridge for an hour before using.
  • For wrapping and frying please refer to pics instructions and TIPs
Serves with Sarawak kolo mee and sio bak
Ipoh Pasir Pinji style – Big Tree Foot (大树脚) curry noodles – fish balls and beancurd prawns wraps

For the paste.. after mixing it is a bit watery. place the the fridge to chill and it will become more sticky and set.

Lightly minced prawns

Wrappings TIPs

You can use 2 sheets or 3 sheets BUT on each sheet place a bit of the filling, small bits
Spread thinly – more filling = less crispy.
When you trimmed your beancurd sheet do not throw away the trimmings. Just use them in the middle – zero waste.
Gently roll – do NOT roll tightly
Losely but firmly – use ‘Kung-Fu’ strength (hahahahaha)
If your edges are not nice just trim it and then use the trimmings on the next roll.

Frying TIPS

After wrapping arrange each roll seam side down.
Place on hot oil to fry SEAM SIDE DOWN
The rolls automatically sticks so do not worry. It is very easy.
Squash some tin foil so you can arrange your rolls to drain oil
THIS is the reason you do not want to wrap tightly. Can you see the crispy layers?

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]]> https://www.julieolive.co.uk/2022/08/13/simple-beancurd-prawns-rolls-%e9%b2%9c%e8%99%be%e8%85%90%e7%9a%ae%e5%8d%b7/feed/ 0 5221