腐竹片只须过水，切勿泡水, 晾在一旁待软化，再剪小片，就可以加入鱼胶卷起来了。至于包法，随意。 喜欢吃有层次感的腐竹卷就卷多几层。喜欢每口都有鱼肉的，就把鱼胶涂满一边，对半折。喜欢饱满鱼肉口感的，就加厚鱼胶再卷。油滚时才加入腐竹卷，大火炸至金黄色，脆皮腐竹卷就完成啦。
分量：8-10人份 (20块炸腐竹卷）
准备时间：20分钟
煮时：30分钟
材料：
650克 自制鱼胶*
5片 腐竹片
适量 油
准备功夫：
1. 腐竹片过水（切勿泡水）沥水待软抹净。 然后，把每片腐竹片剪成4小片
做法：
1. 把腐竹片铺平，加入适量的鱼胶*，卷起*
2. 煮滚一锅油，大火*把腐竹卷炸至金黄色
3. 腐竹卷沥油出锅，趁热享用
*小提示：
1. 自制鱼胶可以参考这个视频：https://youtu.be/SRCvxZHHkgI
2. 铁汤匙沾点冷水才刮鱼胶，鱼胶就不会黏汤匙了，酿腐竹时就容易处理多了
3. 卷法随意
4. 油滚大火是把腐竹皮炸得酥脆的关键
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Crispy Beancurd Sheet Roll 脆皮炸腐竹卷
Course: Sides, DessertCuisine: ChineseServings
8
servingsPrep time
20
minutesCooking time
30
minutesA friendly reminder to just dip the beancurd sheet with water, don’t soak it!
Ingredients
650g homemade fish paste*
5pc beancurd sheet
Some cooking oil
Instructions
- Preparations
- Dip beancurd sheet (don’t soak it), drain and leave it to soften, wipe then cut into 4 small pieces
- Steps
- Place beancurd sheet on a table, spoon in some fish paste* and roll up*
- Bring a pot of cooking oil to boil, deep fry the beancurd sheet rolls over high heat* until it turns golden brown
- Retrieve beancurd sheet rolls and drain, serve hot!
Recipe Video
Notes
- Check this on how to make fish paste yourself: https://youtu.be/SRCvxZHHkgI
- Dip the stainless steel spoon into cold water before spooning the fish paste for easy handling (avoid stickiness)
- Roll with your own style
- Deep fry with boiling oil and high heat to make it crispy
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