Recipe Ingredient
- 3 pieces beancurd sheets (foo pei)
- Some satay sticks
- Toasted sesame seeds
- Seasoning (combine):
- 1 tbsp light soy sauce
- 1 piece red fermented beancurd (tau chu), mashed
- 1/2 tbsp tomato sauce
- 1 tbsp sugar
- 1 tbsp bean paste
- 1 tbsp preserved soy bean (tau cheong)
- 1/2 tsp five spice powder
- dash of pepper
- 1 1/2 tbsp rice flour
- 120ml water
- 1/2 tbsp sesame oil
Instructions
- Open up the beancurd sheets and arrange on a table top. Layer them neatly one on top of the other. Brush the seasoning on the beancurd sheets. Fold into a rectangle. Prick the top with satay sticks so that the seasoning can seep through the holes.
- Use the satay sticks to pin both ends to hold the pieces in place. Put beancurd sheets on a lightly greased plate and steam for 20 minutes. Remove and leave to cool.
- Deep-fry cooled pieces until golden brown. Cut into slices, sprinkle with sesame seeds and serve immediately.
