Steamed bean curd skin roll - エビの蒸し湯葉巻き - かまきの食事時間#5

Soy bean (大豆) is my favorite ingredient to date. It can be made into different forms, from soy bean milk, to a variety types of tofu. Bean curd skin (腐竹 / 湯葉[ゆば])is commonly known as a "byproduct" when boiling soy bean milk, but its usage in Asian cuisine is more than just an "accompany" with other ingredients. The first documentation of the usage of bean curd skins dates back to the 16th century in China (李時珍の本草綱目) and Japan (松屋久政の松屋会記).

僕の一番好きな食料は大豆です。

Bean curd skin can be bought in 4 main forms: fresh (新鮮な), half-dried (半乾燥), dried (乾燥) and fried (揚げ). Fried skin is commonly used in hot pot, dried and half-dried is commonly used in stir-frying or steaming, where as fresh skins are normally used in broth or stews. As soy bean has a low calorie count, and has a high amount of protein and iron, it is commonly used as the meat alternatives for vegetarians.

A common dish in Yam-Cha is 鮮竹捲 (steamed bean curd skin roll) and 腐皮捲 (Pan-fried bean curd skin roll). Both dish consist of bean curd skin wrapping pork mince, prawns and vegetable(s), where the main difference is the the method of cooking and thus the thickness of the skin wrapped around it. The steamed roll requires a thicker skin as a thin skin can tear once the steam enters between the layers.

The following is my recipe of making the steamed bean curd skin roll (エビの蒸し湯葉巻き). Note, I did not add any additional oil as the pork mince's fat will provide me the oil needed. Also, because steam food is overall healthier than any pan-fried/fried food.

Ingredients (serving for 4)
Pork mince - 250g
Fresh prawns- 8-10 pieces
Half-dried or dried Bean curd skins- 2 large sheets
Chives - 10g
Garlic - 3 cloves
Lemon Zest
Salt - as desired
Pepper - as desired

Eggs -1
Milk - 50mL
Brown sugar - 1 table spoon

 

1. Immerse bean curd skins into water for about 5 minutes.

2. Peel and clean the prawns, then dice them into small pieces. Mix the pork mince with the prawns, chopped garlic and chopped chives. Then zest some lemon. Season the mixture with salt and pepper.

3. Beat the egg with milk and sugar in a separate bowl. This will be used as the glazing layer for our roll.

4. Cut the bean curd skin into a long rectangular shape, and place sufficient minced mixture on the skin and roll.

5. Glaze the roll with the egg and milk before placing into the steamer.

6. Steam for 15-20 minutes.

7. Serve with additional chives, lemon zest and drizzle a tea spoon of soy sauce if desired.

エビの蒸し湯葉巻きを完成しました！！
どうぞごゆっくり召し上がってください。