Crispy Tofu skins with shrimp stuffing

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Recept (dutch): Knapperig gefrituurde tofuvellen, gevuld met garnalen
Lees meer over: tofuvellen

Recipe (english):

200g prawns (raw)
2 water chestnuts (diced)
1 ½ tbsp cornstarch (or other starche)
½ tablespoon ginger (finely chopped)
¼ tsp sugar
½ tsp fresh chilli (finely chopped)
½ tsp lemongrass (very finely chopped or otherwise leave it out)
2 tsp Shaoxing rice wine
½ tsp sesame oil
1 eggwhite
pinch of salt & pepper

Tofu Sheets, the semi-dried kind.

Grind or finely chop the shrimp. First mix the eggwhite and cornstarch until smooth. Then add the chopped shrimp and mix it into a sticky substance. Add the remaining ingredients and mix.

Cut a nice piece from a sheet. Put some filling on it and fold/close. Make rolls or parcels, as long as there are multiple layers. Seal them with some cornstarch or water.

You can wrap them tightly in some aluminum foil or heat resistant plastic wrap, but without it it works too. Then steam for about 10-15 minutes until done.

Deepfry at 185°C for a couple of minutes until golden brown and crispy.

For an extra crispy result I battered them with some tempura mixture. This will seal any cracks you might have. Serve with red rice vinegar with some slices of ginger in it. Or any other dip you might like.