| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains, Vegetables |
Thai |
In, Ross, Thailand |
1 |
Servings |
INGREDIENTS
| 60 |
g |
Minced pork |
| 60 |
g |
Minced raw prawns |
| 2 |
|
Garlic cloves, finely |
|
|
chopped |
| 1 |
T |
Fish sauce |
| 1/2 |
t |
Ground white pepper |
| 240 |
g |
Ready-fried beancurd |
|
|
Vegetable oil for deep |
|
|
frying |
| 5 |
T |
Rice vinegar |
| 4 |
T |
Sugar |
| 1 |
T |
Salt |
| 1/2 |
t |
Chilli powder |
| 2 |
t |
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
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