Fried stuffed beancurd with prawns and pork

Yield: 1 servings

Measure Ingredient
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
4 tablespoons Sugar
1 tablespoon Salt
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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