| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains, Vegetables | Thai | Ross, In, Thailand | 1 | servings |
INGREDIENTS
| 60 | g | Minced pork |
| 60 | g | Minced raw prawns |
| 2 | Garlic cloves; finely chopped | |
| 1 | tb | Fish sauce |
| 1/2 | ts | Ground white pepper |
| 240 | g | Ready-fried beancurd |
| Vegetable oil for deep frying | ||
| 5 | tb | Rice vinegar |
| 4 | tb | Sugar |
| 1 | tb | Salt |
| 1/2 | ts | Chilli powder |
| 2 | ts | Ground roasted cashews |
| Fresh coriander leaves to garnish |
INSTRUCTIONS
In a bowl, mix the pork, prawns, garlic, fish sauce and pepper to make a stuffing. Set aside. Take the cubes of fried beancurd 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 beancurd 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 chilli powder and ground peanuts, stirring well until thoroughly mixed. Turn into a serving bowl, garnish with coriander leaves and serve with the stuffed beancurd. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”