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Fried Stuffed Bean Curd with Prawns And Pork

60 grams pork -- minced
60 grams raw prawns -- minced
2 garlic cloves -- finely chopped
1 tablespoon fish sauce
1/2 teaspoon ground white pepper
240 gram ready-fried bean curd
vegetable oil for deep frying
5 tablespoons rice vinegar
4 tablespoons sugar
1 tablespoon salt
1/2 teaspoon chile powder
2 teaspoons roasted cashews -- ground
fresh coriander leaves to garnish


In a bowl, mix the pork, prawns, garlic, fish sauce and pepper to make a stuffing. Set aside.


Take the cubes of fried bean curd and open each one by making a slice along one side. The interior should be hollow, but you may need to gently push back the soft curd to make a slightly larger space. Stuff the cubes with the pork mixture.


Heat a pan of oil for deep frying to 200C/400F. Deep fry the stuffed bean curd cubes, turning once. You will be able to see through, this should not take more than two minutes. Drain on paper towels and place on a warm serving dish.


In a saucepan, heat the vinegar, sugar and salt until the mixture thickens. Remove from the heat and add the chile powder and ground peanuts, stirring well until thoroughly mixed. Turn into a serving bowl, garnish with coriander leaves and serve with the stuffed bean curd.


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