Cringey Kitchen

Gluten free, dairy free things in the shape of food

Fu Pei Guen – Shrimp Stuffed Bean Curd

by

Part of the reason I started making gluten free and dairy free recipes was so that I could share my favorite dishes with my best friend, chef K! I wanted to make food that I loved as a kid and that I grew up on.

Growing up in a Chinese family, food and family is really important. My family goes to dim sum all the time because it’s a great place to go with a big family. The more people you go with, the more variety you can get because you have more people to share with.

We did shrimp dumplings and egg tarts before which are two of my favorite dim sum dishes. This week we are trying another one of my family favorites, Fu Pei Guen. Fu Pei Guen is traditionally a bean curd wrapper filled with shrimp then deep fried until they are perfectly golden. There is a steam version of this dish as well, but my family loves fried food so this is the one we always get. I hope you enjoy this dish as much as my family does.

Keep your shrimp in your bean curd, not the floor,
Your favorite alternative chefs, K & T

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Fu Pei Guen

Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings 10 Rolls

Ingredients

Filling

  • 1 lb. shrimp ½ lb minced, ½ lb chopped
  • ¼ cup water chestnuts diced
  • 2 green onion chopped
  • 1 tsp sesame oil
  • ½ tsp ginger minced
  • ¼ tsp white pepper
  • 2 tbsp tamari
  • 1 tbsp cornstarch
  • 1 tbsp water

3 sheet of seaweed

Beancurd skin

Oil for shallow pan frying

Instructions

  1. Combine all filling ingredients in a medium sized bowl except cornstarch and water. In a separate bowl, mix together the cornstarch and water until cornstarch dissolves. Pour cornstarch mixture in with the rest of the filling ingredients and place in fridge for 2 hours
  2. Heat oil in a medium sized pan for shallow pan frying. You want to have your temperature at medium low because the bean curd will brown too quickly if your oil is too hot.
  3. Wipe down the beancurd down with a damp cloth. Cut 4x4in seaweed and 6x6 in bean curd skin squares. Layer seaweed on top of the beancurd. Spoon filling at one end of the seaweed (about 2 spoonfuls, sorry no real measurement!). Fold in sides of the bean curd and roll. Brush the bean curd at the end with a little water to seal your roll.
  4. Place your roll in the hot oil and fry for about 5 minutes on each side.
  5. Once done, place on paper towel to absorb excess oil before serving.