• Prep Time 30 minutes
  • Cook Time 10 minutes
  • Serving For 6 People
  • Difficulty Normal
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Recipe Description

Kwangsi Stuffed Fried Bean Curd, this dish is so refined that it could easily be served at a banquet. It is traditionally made by the Zhuang ethnic group in Guangxi to celebrate the Spring Festival or Chinese New Year, as well as to welcome guests. Even though it is considered a recipe for a feast or festive, this dish has mild flavours that are non-typical like all our other festive food. We created this pork-free version so more people can enjoy this dish that carries a long heritage.

This dish is best prepared with Angel Brand Oyster Sauce.


Recipe Ingredient

  • 20 fried bean curd
  • 1 medium-size fresh sea spanish(preferred) mackerel fish meat, scrapped & minced
  • 3 water chestnut, diced finely
  • chives, chopped finely
  • 2 medium red/yellow onion, chopped finely
  • Salt Water Mixture - For Fish Paste
  • 1/2 tsp salt
  • 15ml water (around 1 chinese soup spoon measurement)
  • Seasoning
  • 1 tbsp Angel Brand Oyster Sauce
  • 2 tsp pepper
  • Garnishing
  • chopped spring onion

Instructions

  1. Fillet the fish into 2 sections & scrape out the flesh from the skin & along the fishbone.
  2. Mix the flesh with some salt solution to form a fish paste using the hand or food processor.
  3. Add in seasonings, water chestnut & onions into the fish paste, mix well.
  4. Mix in chopped chives as desired.
  5. Before stuffing, gently twist the bean curd to loosen it up.
  6. Fill the fish paste stuffing about three-quarters full into the fried bean curd.
  7. Boil the stuffed bean curd in water for 5 to 10 minutes or until cooked.
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2 thoughts on “Kwangsi Stuffed Fried Bean Curd (Pork Free version)”

  1. ALICIA - January 20, 2021 at 1:06 pm

    WHERE IS THIS KWANSI RESTAURANT PLEASE?

    Reply
    • Kuali Cares
      Kuali Cares - January 21, 2021 at 9:34 am

      Hi Alicia, it’s not a restaurant but a Kuali recipe, brought by Angel Sauces. You can try to make this at home based on the video. Happy Cooking! 🙂

      Reply

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