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Deep-Fried Bean Curd Stuff with minced Fish
1/2 lb Shrimp
1/2 lb Fish fillets
1 Egg white
1/2 ts Salt
6 Bean curd cakes
Oil for deep-frying
Shell and devein shrimp. Mince or grind together with fish.
Add egg white and salt and knead well to blend thoroughly. Divide
in 16 parts, forming each into a ball. Then toss each ball hard
against a cutting board, or other solid surface, 15 to 20 times.
(This will remove the air.)
Cut each bean curd cake diagonally in 4 separate triangles. On one
cut surface of each triangle, cut a pocket by starting near the apex
and making a slit running 3/4 of the way down. (Do not cut clear
through bean curd triangle.)
Stuff a fishball into each slit or pocket, flattening and shaping
fish to fit. Meanwhile heat oil.
Add bean curd triangles, a few at a time, and deep-fry until
golden (3 to 5 minutes). Drain on paper toweling and serve.
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