Deep-Fried Layered Bean Curd Recipe
cooking time: 7 minutes
Ingredients
85 grams raw, shelled shrimp}(1)
85 grams chopped pork}(1)
1/4 teaspoon salt}(2)
1/4 teaspoon MSG}(2)
1/4 teaspoon sugar}(2)
1/4 teaspoon black pepper}(2)
1/4 teaspoon sesame oil}(2)
1 teaspoon cornstarch (corn flour){2)
chopped precooked bamboo shoot}(3)
chopped precooked carrot}(3)
chopped pre-softened Chinese black
mushroom}(3)
chopped green onion}(3)
4 squares bean curd}(3)
1 egg}(4)
1/4
teaspoon salt }(4)
1/2
cup flour }(4)
4 tablespoon }(4)
6 cups oil for frying
1 teaspoon chopped green onion
1 teaspoon chopped ginger root
1 tablespoon tomato ketchup
1 tablespoon sugar
1 tablespoon worcestershire sauce
1 tablespoon soy sauce
1 teaspoon hot bean paste
Method
Rinse and devein shrimp; separately
chop ingredients of (1) and add (2) ; throw mixture lightly against inside of mixing bowl to
combine ingredients; add (3) and mix well. (filling)
Trim the hard edges from the bean curd
and discard; slice each bean curd horizontally into 6 slices.
Sprinkle a little oil
on a plate; place a slice of bean curd on plate and sprinkle a little
cornstarch over surface.
Add a portion of filling and spread
evenly over surface; add another layer of bean curd, sprinkle cornstarch
and continue to assemble layers until there are 3 layers of filling and
4 layers of bean curd; (the whole
bean curd should be about 1-inch thick). Coat a plate lightly with oil
and place finished bean
curd on plate; repeat process for 6 other bean curds.
Mix the ingredients of (4) into a
batter; slide each stuffed bean curd onto the blade of a cleaver or spatula (to prevent
bean curd from splitting); spoon batter on top and sides of bean curd
to coat outside.
Heat oil for deep-frying; slide each coated bean curd into the hot
oil and deep-fry over low heat for 7 minutes; turn heat
to high before removing and cook until golden brown; remove and drain.
Cut bean
curds into slices and place on serving plate; serve with for
dipping.
Garnish
with carrot, cucumber and coriander
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