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