STUFFED BEAN CURD

The original recipe is a big portion using about 12 pieces of firm beancurd.  I have reduced it to only 4 which is one third portion.  For the stuffing, you can substitute pork with prawns and vice versa according to own preference.  If using pork add 1 tablespoon of dried shrimps [rinsed and minced] and omit the salt.

The water chestnuts are crunchy and blends well with the nice aroma of fresh prawns, usually sweet.  The fried bean curd is aromatic and goes well with the simple sauce ingredients.  Homey dish.  If you have leftover stuffing ingredient, it can be used as stuffing for fried tofu puffs or as topping for steamed shiitake mushrooms, too.

Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications

Ingredients

[serves 3-4]

4 pieces firm beancurd – cut each squares diagonally into triangles

Some chopped spring onions or leeks for garnishing

½ tbsp cornstarch + 1 tbsp water - thickening

Sauce Ingredients

1 tbsp each of light soy sauce and wine

Dash of msg and pepper

100 ml water

Stuffing Ingredients

100 gm prawn meat – coarsely minced

1-2 water chestnuts – crushed and chopped

1 tsp chopped ginger

1 tbsp chopped spring onions

Dash of salt and pepper to taste

¼ tsp sesame seed oil

1. Combine the stuffing ingredients well into a paste.
2. Make a slit along the long side of the beancurd triangles and fill it with some stuffing.  Finish doing the same for all the triangles.
3. Heat up a non stick wok with some oil.  Over medium heat, stand the triangles with the opened side down in oil.  Fry until light brown before turning to brown the 2 sides of the beancurd triangles.  Remove excess oil before adding the sauce ingredients. 
4. Bring to boil, stir in thickening and throw in some chopped spring onions or leeks.
5. Dish up to serve immediately.
   
   
   

I am sharing this post with Cookbook Countdown Event #21 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively