Prawn, Basil and Chilli Tofu Skin Rolls

Flattened prawns fried in tofu skins is one of my favourite things about yum cha, so when I saw tofu skins today at the Asian grocer I decided to try and make them.

The tofu skins are very delicate to work with and I didn’t think the result would justify the effort, but it did.  However I’m not sure I’d ever want to make lots of them!

Makes 3-4 rolls

  • 1 packet tofu skins
  • 6-8 green prawns
  • Chilli paste or sauce
  • Basil leaves
  • Oil for frying (I use canola)

Peel and devein the prawns. Place them on a board, and cover with a piece of baking paper. Using a meat mallet, bash them a little until they are flattened, but still in one piece.

Carefully remove as much of the tofu skins as you’ll need – about 2 x 20cm piece for each roll.  Soak in water for about a minute, no longer or they will start to disintegrate. Carefully lift out, and spread on a clean surface, making a double layer.

Smear a piece with some chilli, place 1 or 2 basil leaves on top of the chilli and spread two prawns on top.  Carefully fold into a little parcel.  Don’t worry if it appears loose and messy.  Patch up any tears with spare tofu skin pieces that have probably come away.


Heat the oil and fry each roll a few minutes on each side, drain and serve.

And now, a confession… the real reason I wanted to make these was so I could post this photo of the tofu skin packet:

Yes, very mature.
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The Simplicity Project ~ Jenn Pike

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