I have NO idea what best to call this dish. I must have been inspired by the making of a cannelloni dish recently. Instead of lasagna sheets you’ll need beancurd skins, and instead of being genealogically Italian this is somehow a relative of Thai cooking.
For those not familiar with “beancurd skins” – these are available from any Chinese, Thai or similarly Asian grocery. As the name suggests, they are made from beancurd (a.k.a tofu) and are basically large, thin sheets of the stuff. The consistency is tougher than might be imagined – much sterner stuff than your wobbly block of soft tofu. They are sold dried, as are lasagne sheets, and must be preboiled or soaked in boiling water in order to soften them. In the absence of beancurd skins, I guess you could substitute the rice sheets that are used to make spring rolls.
In this dish the beancurd rolls are filled with a spicy mix, while the sauce that it bakes in is flavoursome, but not spicy.
- beancurd skins
- 1 cup of cooked haricot beans
- 1 cup of blanched spinach, chopped
- big handful of fresh coriander, chopped
- Thai red curry paste (The VegHead makes his own so it isassured to be free from shrimp paste – I haven’t made any for a while so the recipe for the paste isn’t posted yet, I predict it will February before doing so)
- 1 cup of button mushrooms, chopped
- 1 cup of zuchinni, chopped
- 1 cup of brocolli florets
- 1 small onion, chopped
- 1 clove of garlic, finely chopped
- 4 – 6 kaffir lime leaves, finely chopped
- fresh lemongrass, finely chopped
- peanut sate sauce
- coconut cream
- handful of crushed, roasted peanuts
- half a lime
- The best way to evenly mix the thai curry paste with the haricot beans is to saute them together in a small saucepan, with some peanut oil. Once done, mix the spinach and coriander through.
- Lay out a beancurd sheet on the work area. The sheets I used where all about 25cms by 35cms, and I generally used two or three layers make it strong enough. Once rolled up with the filling inside each roll was a fat sausage shape about 15 cms long.
- Figure out how many rolls you want to end up with, and divide the bean/spinach mix accordingly i.e. I ended up with 3 rolls, so I rolled a third of the mixture into each roll.
- Place the mix in an even sausage shape, parallel to the short edge of the beancurd sheet and inset a little from one of those ends. Do I need to describe this? Look – you’re basically going to slop down a bit of bean/spinach mix and roll it up, tucking it all in so that you end up with as neat a package as possible. How hard can this be? Get in there and get your hands dirty!
- Place the rolls in a deep baking dish, lined up like sardines in a can. Cover with the vegetables as per the picture. Note that it is important to have the half drunk glass of Chardonnay next to it or yours won’t be at all authentic:
- Over this splash some tamari, and then pour the sate sauce and coconut cream (logic dictates you will have mixed those before hand)
- You can see from this that there needs to be a good covering of the sate sauce. Sprinkle generously with the crushed peanuts. Bake covered on a high heat for 45 minutes (preheated oven). Adjust cooking time as per your expert opinion.