Fried Stuffed Bean Curd With Prawns And Pork

Recipe Ingredients

60		Pork - minced
60		Raw prawns - minced
2		Garlic cloves - finely chopped
1 tablespoon	15ml	Fish sauce
1/2 teaspoon	2.5ml	Ground white pepper
240		Ready-fried bean curd
		Vegetable oil for deep frying
5 tablespoons	75ml	Rice vinegar
4 tablespoons	60ml	Sugar
1 tablespoon	15ml	Salt
1/2 teaspoon	2.5ml	Chile powder
2 teaspoons	10ml	Roasted cashews - ground
		Fresh coriander leaves to garnish

Recipe Instructions

In a bowl, mix the pork, prawns, garlic, fish sauce and pepper to make a stuffing. Set aside.

Take the cubes of fried bean curd and open each one by making a slice along one side. The interior should be hollow, but you may need to gently push back the soft curd to make a slightly larger space. Stuff the cubes with the pork mixture.

Heat a pan of oil for deep frying to 200C/400F. Deep fry the stuffed bean curd cubes, turning once. You will be able to see through, this should not take more than two minutes. Drain on paper towels and place on a warm serving dish.

In a saucepan, heat the vinegar, sugar and salt until the mixture thickens. Remove from the heat and add the chile powder and ground peanuts, stirring well until thoroughly mixed. Turn into a serving bowl, garnish with coriander leaves and serve with the stuffed bean curd.

Source:
July 1993 issue of Bon Appetit

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.