Beancurd Roll with Fish Paste (Fu Chuk Roll)

Fu Chuk Roll

Beancurd roll with fish paste has become quite popular in small Chinese eateries serving fried noodles and rice. However, don't expect it to be filled with fish paste like the homemade ones though! If you've mastered making fish paste, do prepare the rolls and keep extras in the freezer. You'll never know when your drinking buddies or visiting relatives are dropping by! 

To prepare your own fish paste, you could try out my homemade fish paste recipe or purchase some from the Asian supermarkets.

Beancurd Roll with Fish Paste Recipe

Ingredients:
300gm fish paste
A packet of dried beancurd sheets
Oil for frying


Method:
1. First, soak the beancurd sheets in water until it has softened. I used 3 sheets of 10"x12" large sheets.

2. Then, carefully place the sheets flat on your working table. Pat the sheets dry with kitchen towel. If it's wet, the fish paste will not stick well.

3. Using a butter knife, spread a thin layer of fish paste from the bottom end of the beancurd sheet.

4. From the bottom end, roll the sheet upwards until the roll is about 3cm in diameter. The size of the roll depends on how thick you like it to be. I like it bite size.

5. There are two ways of cooking the rolls. If you plan to keep them for later use, steam the rolls for 10 minutes. Then let the rolls cool down before keeping them in the freezer.


6. Otherwise, fry them raw in oil until the skin is golden brown