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My Chinese New Year Weakness: Seaweed Beancurd Skin Crackers February 7, 2013

Posted by misscraftyfingers in Cooking, Recipe, Singapore.
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7 comments

Every year during Chinese New Year, we would buy or prepare lots and lots of goodies to eat. My neighbour, an aunty who is a really good vegetarian cook, always made this particular snack and give us a jar every year. The jar would not last beyond a day. 😛 I would finish the savoury snack even before anyone else sees it. 😛

I googled around the internet for a recipe but couldn’t find any. Most people use wanton or popiah (springroll) skin but I like the taste of beancurd skin better. So I adapted the recipe using eggwhite wash, but it didn’t quite work out, too salty! Today, my neighbour came by my place when I was attempting the recipe and she taught me her method & tricks on the spot! I was so grateful! 🙂 She said she is very happy that someone else likes her recipe! 🙂

Here’s my neighbour’s recipe! Fast and easy!

Seaweed Beancurd Skin Crackers (suitable for vegetarians)

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Ingredients

  • 1 large piece of beancurd (tofu) skin (the kind used for making dim sum)
  • 6 sheets of nori (large sheets of Japanese seaweed)
  • Flour paste – some plain flour mixed with water seasoned with some sugar and/or mushroom granules  Note: just a small amount of paste is enough – about 1/2 a ricebowl, it’s used for sticking the seaweed to the beancurd skin.
  • Vegetable oil for frying

Method

seaweedcrackers
1. open up the beancurd skin. Wipe beancurd skin with damp paper towels on both sides. Tip: Store bought beancurd skin is salty, wiping it with paper towels will prevent the results from being too salty.

2. Lay out the whole piece of beancurd skin on your kitchen table. Tip: you can wrap your table top with cling wrap for cleanliness. 🙂

3. Brush half of the beancurd skin with the flour paste.

4. Lay the seaweed sheets on one side of the beancurd skin.

5. Brush the seaweed with the rest of the flour paste.

6. Fold the other side of the beancurd skin over to cover the seaweed.

7. Cut into smaller sheets. Leave in fridge for about 15 minutes for the flour paste to dry up a little.

8. With medium heat, deep fry the strips quickly until light golden brown. Remember to keep stirring as they brown very fast. Tip: If the oil is too hot (ie, the crackers turn dark brown very fast), add some more oil to bring down the temperature.

9. Drain and cool on paper towels.

10. Store in air tight containers immediately after cooling to retain crispiness.

Enjoy the crispy crackers! 

GONG XI FA CAI!