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Bring a pot of water to a boil. Blanche the chives for 30 seconds
or so, until just softened.
2
Bean curd sheets generally come folded in half. Carefully cut the
sheets in half at the fold with a pair of kitchen shears. Gently
rinse the bean curd sheets under running water for a couple of
minutes, until the sheets are very soft and pliable. Cover with a
damp towel.
3
Take one sheet and leave the rest under the towel. Scoop up a
generous golf-ball-sized portion of the shrimp mixture with a
spoon, and dollop it in the center of the sheet.
4
Gather up the sheet around the shrimp, and tie it off with a
blanched chive. Snip off the excess of the sheet, and discard.
Cooking
‘em up
In a wok, heat about 2-3 cups of cooking oil (you’ll want enough oil
to allow you to deep-fry a few bags at a time). When the oil is hot (you
can test this by dropping a pinch of flour into the oil; if it sizzles,
you’re good to go), add 2-3 of the golden bags, and fry until
golden-brown. Drain on paper towels, and serve.
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