Bean Curd Rolls With Sweet And Sour Plum Sauce

Coarsely chop the shrimps.

Combine the ground pork and shrimp in a mixing bowl with minced ginger, shallots, spring onions, and the seasoning. Mix well.

Cut the bean curd sheet into the size of 6” x 8”. Use a clean cloth to wipe off excess salt.

Place the filling in the middle of the bean curd sheet. Fold from the bottom half to the filling, fold in the left and right sides of the bean curd sheet. Brush some water on the top edges of the bean curd sheet and roll up to seal it. Repeat until all are complete.

Heat some cooking oil in a large wok over medium-high heat. Add the bean curd rolls in a single layer and fry for 4-5 minutes on each side or until golden brown. Remove and drain them.

Combine all the sauce ingredients in a bowl and mix well.

Heat some oil in a wok, add the sauce and bring it to a simmer until the sauce slightly thickens. Taste and adjust.

Add the fried bean curd rolls to the sauce, bring it to a boil and let it braise for about 3-4 minutes, or until all bean curd rolls are soft and coated with the sauce. If the sauce is too thick, dilute with a little bit of water.

Garnish with some spring onions and chilies.