Bamboo Shoots Wrap

Wanted to make something that literally 'wraps' that day, not sure why though, but I did make it at the end. The end product was not bad at all, but maybe just have to control the duration of steaming it, then it would be better! Check the recipe out...


Ingredients: (makes 9)
25g Bean curd Skin (Foo-Chok, approximate weigh, cut to make 9 pieces)
300g Bamboo Shoots Strips
2pc Chinese Sausage (skinned and finely chopped)
1 tbsp Light Soy Sauce
1 tbsp Black Pepper Powder
1 tbsp Brown Sugar
1 tsp Sweet Paprika Powder
1 tsp Cinnamon Powder
2 bunch Chives

Method:
1. Soak the bean curd skin in lukewarm water 1 hour beforehand. Leave aside.
2. Marinade the bamboo shoot strips with light soy sauce, black pepper powder, brown sugar, sweet paprika and Cinnamon powder. Leave aside.
3. Clean the chives thoroughly with water, steam in hot water pot for 5 minutes or so.



4. Pick a piece of bean curd skin, place 2 tbsp bamboo shoot strips on one end. Top with 1/2 tbsp finely chopped Chinese sausage. Pick one end of the bean curd skin (where the ingredients are near to), roll firmly while pressing out excess water and air, seal with corn starch at the other end of the roll.

5. Pick 2 strips of chives, cross tie around the wrap, turn the wrap around and tie another knot if desired. Repeat step 4 and 5 with remaining ingredients.
6. Place all wraps in a oiled bowl or plate, steam for 10 minutes. Done, serve hot.
7. Serve with sweet chili sauce or simply dip into some light soy sauce.