• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 5 pieces beancurd
  • Filling (A)
  • 150g fish paste
  • 70g shelled prawns, minced
  • 30g diced carrot
  • 55g water-chestnuts, minced
  • 2 stalks coriander leaves, chopped
  • 1 egg white
  • Seasoning
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • Pinch of monosodium glutamate
  • Batter
  • 50g wheat starch (tang mein fun)
  • 5g rice flour
  • 30g cornflour
  • 1/2 tsp baking powder
  • 3 tbsp oil
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • Water as required


  1. Combine filling ingredients (A) and seasoning in a mixing bowl. Stir and mix until it has a sticky texture.
  2. Slice each piece of beancurd into 3 thin layers. Place a layer of beancurd on a piece of plastic sheet.
  3. Lightly sprinkle with cornflour.
  4. Spread on a thin layer of filling. Top with another layer of beancurd.
  5. Repeat this procedure once more. Do the same with the remaining beancurd.
  6. Combine batter ingredients together to make a runny batter.
  7. Brush the top layer of the prepared layered beancurd with a coat of batter.
  8. Deep-fry the layered beancurd over low heat until filling is cooked.
  9. Remove and refry again over high heat till beancurd is golden brown. Serve at once.

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