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MasterChef UK ™
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Tofu Skin Prawn Rolls
Pan-Fried Tofu Skin (Yuba) Prawn Rolls with Ginger, Carrot and Garlic Filling, Topped with Samphire and Served with a Chilli Oil with Peanuts.
Vilta: "My second dish is the prawn roll using a tofu skin. It is a dish that I make often with different types of fillings, and it was just something that I really liked." Vilta: "I'm adding ginger, carrot, garlic, loads of fish sauce, soy sauce." Vilta (on serving): "I have made tofu skin prawn rolls with samphire on top. And then we have some chilli oil with peanuts on the sides." Vilta: "I'm a little embarrassed for what I plated. It's like disappointment's already gone out the window. They haven't tried anything else I've done and this is what I'm giving them." Pre-cook brief: the prawn filling needs texture, the wrap needs to stay sealed, and rolls are pan-fried with just enough water to evaporate off so they don't end up soggy.
Past Winner (Thomas Frank): "There's some really nice punches of flavour — spring onion, ginger, chilli. But it's all immediately washed out. I feel like there's a huge amount of water and moisture in the tofu wrap and the prawns." Past Winner (Jane Devonshire): "Mine is so waterlogged, texturally it's quite slimy." Past Winner (Dr. Saliha Mahmood Ahmed): "The filling on its own is actually quite tasty. So I'm not quite sure what's gone wrong." John Torode: "I think the water has actually gotten into the roll." Grace Dent: "It's a shame they're soggy because the prawn filling is actually pretty good." Outcome: ELIMINATED — left the competition.
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