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.
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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