Savoury Blossom Beancurd
Product Used for the Recipe
Ajinomoto Malaysia
Savoury Blossom Beancurd
Ingredients:
| 18 – 20 pcs | Beancurd / ”Tofu pok” (fried tofu puff) |
| 5 pcs | Crabstick, cut finely |
| 200 g | Chicken, minced |
| 1 stalk | Chinese celery, cut finely |
| 1 | Egg |
| 2 | Shallot, chopped |
| 2 cloves | Garlic, chopped |
| 2 tsp | TUMIX® Chicken Stock Seasoning |
| 1 | Red chilli |
1.
Cut beancurd into 2 and turn it inside out to form the shape similar to those of a flower petal (skin is facing inward while the white inner tofu is facing outward. Do this gently to avoid breaking the beancurd). Separate the white inner tofu from its ski
2.
Combine the rest of the ingredients with the White inner tofu.
3.
Stuff the mixture into the skin of beancurd. If the skin is broken, clip with a bamboo skewer (lidi).
4.
Deep-fry over low heat until it is crispy and ready to serve.
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