Recipe Ingredient
- 500g gluten puffs (meen kan)
- 125ml water
- Oil for deep frying
- Seasoning :
- 1½ tbsp vegetarian oyster sauce
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1½ tbsp sugar
- 1½ tsp salt
- 1 tbsp tomato sauce
- ¾ tsp pepper
- ¾-1 tsp Chinese five spice powder
- 1 tbsp hoisin sauce
- A little red food colouring
Instructions
- Twist each gluten puff into a long strip and make a knot. Put into a pot of boiling water and cook for 30 minutes. Dish out and drain well.
- Loosen the knots on the cooked gluten puffs. Marinate them with the seasoning for at least an hour. Remove from the marinade (reserve the marinade) and deep-fry the gluten puffs in hot oil until golden brown.
- Bring water to a boil in a nonstick saucepan. Add the reserved marinade and fried gluten puffs. Bring to a boil then reduce the heat and simmer until the sauce has reduced. While simmering the gluten puffs keep stirring to allow the puffs to be well coated with the sauce.
- Dish out the char siu and cut into thin slices before serving.
