Fried stuffed beancurd with prawns and pork
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 60 | grams | Minced pork |
| 60 | grams | Minced raw prawns |
| 2 | Garlic cloves; finely chopped | |
| 1 | tablespoon | Fish sauce |
| ½ | teaspoon | Ground white pepper |
| 240 | grams | Ready-fried beancurd |
| Vegetable oil for deep frying | ||
| 5 | tablespoons | Rice vinegar |
| 4 | tablespoons | Sugar |
| 1 | tablespoon | Salt |
| ½ | teaspoon | Chilli powder |
| 2 | teaspoons | Ground roasted cashews |
| Fresh coriander leaves to garnish | ||
Directions
In a bowl, mix the pork, prawns, garlic, fish sauce and pepper to make a stuffing. Set aside.
Take the cubes of fried beancurd 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 beancurd 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 chilli powder and ground peanuts, stirring well until thoroughly mixed. Turn into a serving bowl, garnish with coriander leaves and serve with the stuffed beancurd.
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Carlton Food Network
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