Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Deep Fried Yuba Rolls
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- #106121
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
8 slices dried yuba, each about 8 inches square
1 1/2 pound flounder fillets
1 teaspoon salt
1 dash white pepper
2 tablespoons cornstarch
2 tablespoons all-purpose flour, DISSOLVED IN
2 tablespoons water
vegetable oil, for deep-frying
salt, for garnish
directions
Wrap each slice of dried yuba in a wet cloth and leave for about 30 minutes until soft.
Place the flounder fillet on a plate, sprinkle with salt, pepper and cornstarch. Mix well.
Lay out the yuba slices, divide the flounder fillet into equal portions and place on top of a yuba slice. Fold the yuba over to make rectangular envelopes, and seal using the flour-and-water mixture.
Preheat the oil to 340 degrees F and deep-fry the envelopes until golden brown. Cut the yuba envelopes in half and arrange on a serving dish, garnished with salt.
* Yuba is the skin that forms on the surface of boiled soy milk. Sold dried into sheets, it is a high-protein ingredient with a variety of uses.
If yuba is not available, use rice-paper wrappers.
added by
allie
nutrition data
Nutritional data has not been calculated yet.
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