Sunday, April 01, 2007

Crispy Stuffed Beancurd

A quick and easy to prepare snack which are enjoyed by many at home and at the Night Market Street Stalls (Pasa Malam).

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 4)
° 2 firm tofu/beancurd (225g), cut diagonally and make a slit at the base
° 4 slices cucumber
° 40g bean spouts, trimmed
° oil, for deep-frying

1. Heat oil over a high fire and deep fry the beancurds until golden brown. Remove, drain on kitchen paper and leave to cool.
2. Blanch the bean spouts in boiling water for 1 minute and drain well.
3. Stuff the beancurds with a slice of cucumber and some bean spouts. Serves with chilli sauce.

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