Shrimp Soup Braised Tofu Skin Rolls

Peel the whole shrimp, reserving the heads and shells for the broth. Roughly chop the peeled shrimp meat into small pieces.

In a bowl, combine the minced pork, minced ginger, minced winter bamboo shoots, 1 tsp salt, 0.5 tsp MSG, 0.5 tsp white pepper, 0.5 egg white, and 1 tsp light soy sauce. Mix well until thoroughly combined.

Heat 2 tablespoons of cooking oil in a wok over high heat. Add scallions and ginger slices and stir-fry until fragrant.

Add the reserved shrimp heads and shells to the wok. Stir-fry vigorously until they turn golden brown and release their aroma.

Pour in the Shaoxing wine and chicken broth (or water). Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes to extract maximum flavor.

Strain the shrimp broth through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard the solids. Set the broth aside.

Prepare a flour-water paste by mixing 1 tablespoon of all-purpose flour with 2 tablespoons of water.

Lay out a large tofu skin sheet, then place a slightly smaller one on top. Take about 28-30g of the pork filling and shape it into a log. Place it on the tofu skin.

Place 1-2 pieces of chopped shrimp meat on top of the pork filling. Fold the tofu skin over the filling, then fold in the sides, and roll tightly to form a spring roll shape. Seal the edge with the flour-water paste.

Repeat the rolling process for all remaining filling and tofu skin sheets.

Heat 2 tablespoons of cooking oil in a large pan or wok over medium-low heat. Place the tofu skin rolls in the pan and pan-fry until both sides are golden brown and the meat inside is about 60-70% cooked.

Pour the prepared shrimp broth into the pan with the fried tofu skin rolls. Add 0.5 tsp white pepper. Simmer over low heat, allowing the rolls to absorb the broth and the flavors to meld. The broth should reduce by about one-third.

If desired, add 0.5 tsp old soy sauce for a richer color. Continue to simmer until the meat inside the rolls is fully cooked and the sauce has thickened slightly.

Carefully transfer the braised tofu skin rolls to a serving dish. Garnish with cooked quinoa and fresh pea shoots. Spoon the remaining braising liquid over the rolls before serving.