Stuffed Bean Curd

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Author: Mr. Go

3 whole bean curd

1 oz shrimp

1 oz fish meat

2 oz ground/chopped pork

3/4 tspn salt

1 tspn ginger wine

1/4 tspn black pepper

1-1/2 tblspn water

1 cup soup stock or water

1 tblspn soy sauce

1 tspn corn starch

Ginger wine can be prepared by mixing rice wine and the juices from smashed ginger.

1. Rinse shrimp, drain and chop finely along with fish meat.

2. Mix both and add salt, rice wine, blackk pepper and water. Throw the mixture inside a bowl to combine the ingredients, this will serve as filling.

3. Cut each bean curd square into 4, then cut a hole in the middle of the smaller bean curd.

4. Dust the hole with corn starch and then stuff the filling into each hole.

5. Heat 4 tblspn oil, place stuffed bean curd in pan with the meat side down. Fry until golden brown.

6. Add stock and 1/2 tspn salt, then cover until liquid has nearly evaporated.

7. Add soy sauce, 1 tspn corn starch and 1/2 tblspn water to thicken. Mix and add coriander to garnish.