cooking time : 8 minutes

Ingredients

• 227 grams bean curd

• pork and chicken stock

• 1 dessertspoon soy sauce

• 1/2 teaspoon powdered ginger

• 113 grams ham, sliced

• flour

• 2 eggs, beaten

• oil for deep frying

Method

1. Cut bean curd into triangular pieces.

2. Make a fairly large hole in the cut side.

3. Pound the fish, mix with shrimps, add spring onions, soy sauce, salt and pepper and roasted peanuts.

4. Blend this forcemeat and use it for stuffing the bean curd triangles.

5. Deep fry in oil until golden, drain and serve.

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