- 4 firm, white bean curd
- A handful of beansprouts (scalded)
- 1/4 cucumber (shredded)
- 200g roasted peanuts (ground roughly)
- Rinse the beancurd. Cut into halves, diagonally.
- Deep fry till golden brown. Cool.
- Make a slit in the centre of each piece.
- Mix cucumber and bean sprouts and stuff into the beancurd.