• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 2 packets Japanese beancurd
  • 1 egg white
  • 1/2 cup tapioca flour
  • 200g Pacific clams
  • 100g carrot, cut into desired shapes
  • 200g button mushrooms
  • 20g fatt choy (dried black seaweed), soaked
  • 1/2 tsp chicken stock granules
  • 1/4 tsp sugar
  • Dash of salt and pepper
  • 1 tsp chopped garlic
  • 1 tbsp oil
  • 1/2 tbsp sesame oil
  • Seasoning:
  • 1 tsp light soy sauce
  • 1 tsp fish sauce
  • Pinch of salt
  • A pinch of sugar or to taste
  • Dash of pepper
  • 1/2 tsp chicken stock granules
  • 1/4 cup water
  • Thickening (combined):
  • 1 tsp cornflour
  • 1 tbsp water


  1. Cut beancurd into thick slices. Dip in egg white and coat with tapioca flour. Deep-fry in hot oil till golden and crispy. Dish out and drain on absorbent paper kitchen towels.
  2. Scald carrots, button mushrooms and Pacific clams in hot water for 2 to 2 1/2 minutes. Drain. Bring half a saucepot of water to a boil. Add chicken stock granules, sugar, salt and pepper. Add fatt choy and simmer for 5 to 6 minutes. Drain well. Set aside.
  3. Arrange all ingredients in a plate. Heat oil and sesame oil in a wok, fry garlic till fragrant. Add seasoning and drizzle in thickening. Dish out and pour sauce over ingredients in the plate and serve immediately.
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