Secret Tip for Bouncy Beancurd Rolls in Oyster Sauce| Chinese Dim Sum Seafood Meat Roll Recipe

Master the art of creating succulent Beancurd Rolls in Oyster Sauce, a versatile classic that shines as both a delicate dim sum snack and a hearty main served with steamed rice. The secret to these professional-quality rolls lies in the filling; by chopping half the prawns into chunky pieces and mincing the rest into a smooth paste, you achieve a sophisticated contrast in every bite. To ensure that signature "bouncy" texture, remember to firmly slam the filling against your mixing bowl several times to remove any trapped air before wrapping. Once your golden rolls are prepared, simply drizzle over a rich oyster sauce mix and steam for ten minutes to lock in all that savoury goodness. This recipe is incredibly straightforward to follow and brings the authentic taste of a traditional teahouse straight to your dining table. Do try making the dish and Happy cooking!

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Yields 6 rolls

Ingredients

For the filling
170g (6.0 oz) raw prawns, peeled and deveined (unpeeled weight 300g/10.6 oz); half roughly cut into chunks and the remainder minced into a paste
100g (3.5 oz) minced pork or chicken
15g (0.5 oz) carrot, finely diced
½ tsp salt
A few dashes of ground white pepper
1 tsp cornflour
3 tbsp water

For the assembly
1 large sheet of salted beancurd skin, Cut into 6 rectangles, 14cm x 20cm (5.5 x 7.9 inches) each
A little cornflour slurry (cornflour mixed with a splash of cold water)

For the sauce
3–4 garlic cloves, chopped
200ml (7.0 fl oz) water
1 tbsp oyster sauce
⅓ tsp chicken stock powder
A few dashes of ground white pepper
½ tsp sugar
A splash of premium dark soy sauce
A little cornflour slurry
1 tsp sesame oil