Monday, 23 July 2012

Deep-Fried Beancurd with Prawn

During our last Cooking Club, I've prepared these tempting bites as one of my offerings for the Dim Sum menu.

Deep-Fried Beancurd with Prawn

10 pcs beancurd puff (Taufoo Pok)

200g fresh prawn, peeled and deveined
a large handful spring onionns, chopped
2 red chillies, deseeded and finely chopped

2 tbsp soy sauce
1 tsp fish sauce
1 tsp sesame oil

Vegetable oil for deep-frying

Using a sharp knife or a pair of scissors, cut a cross over the top of one side of the beancurd.
Very carefully, turn the inside of the beancurd out and scrape the white fleshy beancurd and set aside.

Put the prawn, sesame oil, soy sauce, fish sauce and the fleshy white bit of the beancurd in a food processor.
Whiz to make a smooth paste.
Mix in the chopped chillies and spring onions into the paste and mix well.

Spoon the mixture into the awaiting beancurd receptacles. then flatten each with a damp finger.

Gently drop each piece into hot oil, allowing the skin to crisp and turn golden brown in color, about 2 minutes. Remove from the oil and transfer to a paper towel lined plate.

Serve immediately.