Dried Shrimp Stuffed Bean Curd Recipe
Stuffed Bean Curd is an uncomplicated dish that is both easy to prepare and filling! They are perfect for your weekend luncheon with families and relatives! Don't miss out on this wonderful Stuffed Bean Curd recipe.
Ingredients
| Dried shrimp | 1/2 Teaspoon | |
| Hot water | 1 Cup (16 tbs) | |
| 1 (2-oz.) fish fillet such as sole or red snapper | ||
| Ground pork | 4 Ounce | |
| 1 teaspoon rice wine or dry sherry | ||
| 1/2 teaspoon minced fresh ginger root | ||
| Pepper | 1/4 Teaspoon (Marinade:) | |
| Cornstarch | 2 Teaspoon (Marinade:) | |
| Bean curd square | 4 (Marinade:) | |
| Cornstarch | 1 Teaspoon (Marinade:) | |
| Vegetable oil | 6 Tablespoon (Marinade:) | |
| Chicken broth | 1/3 Cup (16 tbs) (Seasoning sauce:) | |
| Water | 2/3 Cup (16 tbs) (Seasoning sauce:) | |
| Salt | 1/4 Teaspoon (Seasoning sauce:) | |
| Sugar | 1/2 Teaspoon (Seasoning sauce:) | |
| Cornstarch | 1 Teaspoon (Seasoning sauce:) | |
| Water | 1 Teaspoon (Seasoning sauce:) | |
| Soy sauce | 1/2 Teaspoon (Seasoning sauce:) | |
| Vegetable oil | 1 Tablespoon (Seasoning sauce:) | |
Directions
Soak dried shrimp in 1 cup hot water 5 minutes to soften.
Drain well; discard water.
Use a cleaver to chop fish and softened shrimp together.
Mix with ground pork.
Combine marinade ingredients in a small bowl.
Add pork mixture; mix well.
Let stand 15 minutes.
Cut each bean curd square into 4 small equal squares.
Use a teaspoon or paring knife to make a deep indentation 1 inch in diameter in the center of each square; do not cut all the way through bean curd.
Sprinkle 1/4 teaspoon cornstarch in each indentation, then stuff with pork filling.
Heat 6 tablespoons oil in a large skillet over high heat 30 seconds to 1 minute.
Reduce heat to medium.
Carefully arrange bean curd meat-side down in skillet.
Fry until bottom is golden brown.
Turn and cook until other side is golden.
Combine ingredients for seasoning sauce in a small bowl; mix well.
Pour over stuffed bean curd.
Cover and cook until 1/3 cup seasoning sauce remains in skillet.
Dissolve 1 teaspoon cornstarch in 1 teaspoon water to make a paste.
Add cornstarch paste and soy sauce to remaining sauce.
Cook until sauce thickens slightly.
Sprinkle 1 tablespoon oil over bean curd.
Remove bean curd from skillet with a spatula and place on a small platter.
Spoon seasoning sauce over bean curd.
Drain well; discard water.
Use a cleaver to chop fish and softened shrimp together.
Mix with ground pork.
Combine marinade ingredients in a small bowl.
Add pork mixture; mix well.
Let stand 15 minutes.
Cut each bean curd square into 4 small equal squares.
Use a teaspoon or paring knife to make a deep indentation 1 inch in diameter in the center of each square; do not cut all the way through bean curd.
Sprinkle 1/4 teaspoon cornstarch in each indentation, then stuff with pork filling.
Heat 6 tablespoons oil in a large skillet over high heat 30 seconds to 1 minute.
Reduce heat to medium.
Carefully arrange bean curd meat-side down in skillet.
Fry until bottom is golden brown.
Turn and cook until other side is golden.
Combine ingredients for seasoning sauce in a small bowl; mix well.
Pour over stuffed bean curd.
Cover and cook until 1/3 cup seasoning sauce remains in skillet.
Dissolve 1 teaspoon cornstarch in 1 teaspoon water to make a paste.
Add cornstarch paste and soy sauce to remaining sauce.
Cook until sauce thickens slightly.
Sprinkle 1 tablespoon oil over bean curd.
Remove bean curd from skillet with a spatula and place on a small platter.
Spoon seasoning sauce over bean curd.
Chef
