Ingredients
- 6 King Oyster Mushrooms, cleaned and tops removed
- 1 large sheet bean curd skin, trimmed into 3 pieces
- 2 tsp Chinese Five Spice powder
- dash of white pepper
- 1/4 tsp table salt
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 3 tbsp water
- 1 tbsp cooking oil
- 1 small cucumber, sliced
- 1/2 cup cooked rice
- 2 tbsp fresh chilli sauce
Method
- Prepare a pot of boiling water, place King Oyster Mushrooms in boiling water and boil for 6 minutes. Leave aside to cool.
- Salt rub prep - In a small bowl, mix the Chinese Five Spice powder, salt and pepper until well-combined. Leave aside.
- Beancurd skin glaze prep - In a small bowl, mix Lee Kum Kee Premium Soy Sauce and water, stir and leave aside.
- Fillet the King Oyster Mushrooms, coring it in a circular motion (similar to coring an apple) to form a flat rectangle cutlet.
- Season King Oyster Mushroom cutlets with the salt rub.
- Stack two King Oyster Mushroom cutlets on a piece of bean curd skin. Tuck the sides towards the centre, apply the bean curd skin glaze generously to moisten the bean curd skin. Roll into a rectangle shaped parcel, applying the bean curd skin glaze with every roll.
- Repeat Step 6 for remaining cutlets.
- Heat up a non-stick frying pan with 1 tbsp cooking oil. With medium heat, pan fry one side of the parcel at a time, until the bean curd skin turns golden brown. Pan fry in batches if required. Leave to cool, then slice into pieces.
- Serve with hot rice, sliced cucumbers and fresh chilli sauce.
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
