Pan-fried Bean Curd with Fish Paste in Soy Bean Sauce
What You Will Need
Ingredients
- Hard bean curd 1 box (250g)
- Minced pork 100g
- Minced mud carp fish paste 50g
- Dried shiitake mushroom 2 pcs, soaked
- Dried shrimp 10g, soaked
- Green onion to garnish
- Corn starch
Marinade
- Lee Kum Kee Soy Bean Sauce 1.5 tsp
- Lee Kum Kee Oyster sauce 1.5 tsp
- Corn flour 1 tsp
- Lee Kum Kee White Peppercorn Powder
Seasoning
- Lee Kum Kee Soy Bean Sauce 3 tbsp
- Water 3 tbsp
- Sugar 1 tsp
- Lee Kum Kee Black Sesame Oil 1 tsp
Made with
Lee Kum Kee products
How to make it
-
Finely dice the mushroom and dried shrimp. Set aside.
-
Mix minced pork, fish paste, mushroom, dried shrimp and marinade.
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Stir well and marinate for 15 minutes.
-
Use kitchen paper to remove the water from the bean curd, cut in thick slices, sprinkle a little corn flour, and use a spoon to dig a small hole in the middle to add in an appropriate amount of pork filling.
-
Heat the pan over medium heat, place the bean curd with the fish paste side on the pan and pan fry until golden brown.
-
Flip the bean curd to the other side, add the pre-mixed sauce, boil and then cook slowly for 5 minutes until the juice is absorbed and sprinkled with shallots. Serve.
Tip: Soak the bean curd in salt water for 20 minutes before cutting to prevent the water from sipping out when frying.
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