Thai Stuffed Bean Curd Recipe |
Ingredients: Serves 8 |
5 pieces Japanese Yu Zi Bean Curd 500g squid paste 2 tablespoons chopped coriander roots 1 tablespoon chopped red carrots Sauce A ingredients: 50g shallots, peeled and shredded 50g garlic, peeled and shredded 30g bird’s eye chili (shredded) 60g ginger (shredded) 2 lemon grass (shredded – use only the bottom white tender part) 4 tablespoons cooking oil Sauce B ingredients: 80g tomato ketchup 80g chili ketchup 1 teaspoon salt 30g jam or honey 100g Thai sweet chili sauce 50g water |
Method: Combine coriander roots, carrots and squid paste. Mix well and set aside. Divide each piece bean curd in 2 equal lengths. Again divide into 4 lengthwise. Shave a hollow in each piece and stuff in the squid paste. Steam for 7 minutes. Heat cooking oil in wok. Deep fry stuffed bean curd until golden brown. Drain and drip dry. Put sauce ingredients A and B in a blender. Blend until well mixed. Bring to boil in wok over low heat. Dish out and serve with deep-fried bean curds. |
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