Yield: 1 servings
|60 grams||Minced pork|
|60 grams||Minced raw prawns|
|2 \N||Garlic cloves; finely chopped|
|1 tablespoon||Fish sauce|
|½ teaspoon||Ground white pepper|
|240 grams||Ready-fried beancurd|
|\N \N||Vegetable oil for deep frying|
|5 tablespoons||Rice vinegar|
|½ teaspoon||Chilli powder|
|2 teaspoons||Ground roasted cashews|
|\N \N||Fresh coriander leaves to garnish|
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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