Dried Oyster Bean Curd Roll
This crispy Oyster Bean Curd Roll is filled with Umami flavour. Expertly crafted by Chef He at Mott 32 in Vancouver, BC. This recipe is bountiful with savory richness of dried oysters balanced with Shiitake mushrooms and preserved Chinese sausage. Try pairing this recipe with Tantalus Pinot Noir 2021 or Black Sage Vineyard Oliver Merlot 2019.Ingredients
Serves about 20 rolls
1 lb (450 g) dried Chinese or Japanese oysters
⅓ cup + 3 to 4 tbsp (125 to 140 ml) neutral-flavoured oil, divided
⅓ cup (80 ml) water
3½ tbsp (52.5 ml) oyster sauce, divided
2½ tbsp (37.5 ml) minced fresh ginger, divided
2 green onions, roughly chopped
2½ tsp (12.5 ml) salt, divided
⅓ cup (80 ml) cooked fat choy (washed and boiled in stock or water for 5 minutes)
5 sheets fresh bean curd (about 11 × 17-in/28 × 43 cm each)
8 oz (225 g) preserved Chinese sausages, diced
10 oz (280 g) shiitake mushrooms, diced
1½ tsp (7.5 ml) pepper
1½ tsp (7.5 ml) granulated sugar
1½ tsp (7.5 ml) chestnut powder
Instructions
- Rehydrate dried oysters in cold water for about 3 hours, then thoroughly rinse and roughly chop. Heat ⅓ cup (80 ml) oil in a frying pan over high, then flash-fry oysters in hot oil for 2 to 3 minutes. Add ⅓ cup (80 ml) water, 2 tbsp (30 ml) oyster sauce, 1 tbsp (15 ml) ginger, green onions and 1 tsp (5 ml) salt, then reduce heat to low and simmer, covered, for 35 minutes. Remove lid and simmer for 5 more minutes. Remove from heat and set aside.
- Dice cooked fat choy into small pieces. Set aside.
- Rinse bean curd sheets and pat dry. Cut each sheet into 4 rectangles and set aside to make rolls.
- Heat a separate pan on medium and add 1 tbsp (15 ml) oil. Add 1½ tbsp (22.5 ml) ginger and preserved sausage and stir-fry until fragrant, 1 to 2 minutes. Add mushrooms and fat choy and stir-fry until fragrant, 3 to 5 minutes. Add oysters, 1½ tbsp (22.5 ml) oyster sauce, 1½ tsp (7.5 ml) salt, pepper, sugar and chestnut powder to pan and stir-fry until all ingredients are heated and fragrant, 3 to 4 minutes. Remove from heat.
- Place a spoonful of stir-fried mixture on a bean curd rectangle (do not overpack). Wrap filled rectangle into a spring roll. Repeat until you’ve used up all rectangles and filling.
- Heat a deep wok on high. Add 2 to 3 tbsp (30 to 45 ml) oil and heat until sizzling hot. Carefully slide rolls into hot oil and fry until golden brown, about 2 minutes per side.
- Remove from heat and place rolls on a draining rack or paper towel to absorb excess oil. Serve immediately.