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3 oz pork, 2 oz bamboo shoot, 1 oz shrimp, 2 mushrooms (soaked), 8 pieces soya sheet (腐皮 fu pei) (approx 4″x4″)
1/4 teaspoon salt, 1 teaspoon sugar, 1 teaspoon corn flour, 1 teaspoon light soya oil, sakes of pepper.
3/4 cup water, 1/2 teaspoon salt, 1 teaspoons sugar, 1-1/2 teaspoons corn starch, 1/2 teaspoon dark soya, 1 tablespoon oyster sauce.
- Shred all ingredients; season and marinate for half an hour.
- Put fillings onto a soya sheet and from rolls.
- Deep fry rools in oil for 1-2 minutes, drain.
- Make sauce.
- Pour sauce over rolls and steam for 15 minutes.
- Garnish and serve