Cooking methods:
1) Heat up 3 tbsp of oil, stir-fry fillings till fragrant.
2) Add in seasonings and stir-fry till the gravy is reduced. Divide the mixture into 6 portions.
3) Take a sheet of Lian Taat bean curd skin, top with a portion of fillings. Roll it up into a cylinder. Seal the edges with Batter.
4) Deep-fry in hot oil till golden brown. Cut into pieces and arrange them in the middle of serving plate.
Ingredients:
1 sheet Lian Taat bean curd skin
(cut into 4″ x 7″, a total of 6 sheet)
Fillings:
400g yam (peeled slices and steamed)
100g carrot (shredded)
8 pieces mushroom (soaked and shredded)
Seasonings:
2 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1 tsp black peeper
½ tsp five-spice powder
1 tsp sugar
¾ tsp salt
1 tbsp sesame oil
150ml water
Batter(Mixed):
1 tbsp flour
2 tbspwater
