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1 large cake firm bean curd
3 dried Mushrooms
4 sheets seaweed (4 inches by 9 inches)
1/4 tsp salt
1/4 tsp Sugar
1 tsp cornstarch
1/4 tsp MSG (optional)
a few drops sesame oil
Freshly ground black pepper - a few shakes or to taste
1 bean curd sheet
1/3 cup flour
3 1/4 teaspoons glutinous rice flour
3/4 tsp baking powder
1/2 cup water
1/2 tsp salt
1 1/2 tablespoons oil
2 tsp flour
2 tsp water
oil for deep-frying
Soak the bean curd sheet to soften.
Drain the bean curd. Soak the dried Mushrooms in warm water for between 20 – 30 minutes. Squeeze any excess water out of the Mushrooms. Cut off the stems and dice. Save the soaking liquid to use, if desired.(Strain if necessary to remove any grit).
Steam the Mushroom pieces and bean curd for 8 minutes. Take each sheet of seaweed and cut into shreds. Combine in a bowl with the steamed Mushroom pieces. Place the steamed bean curd in a bowl and add the salt, Sugar, cornstarch, MSG, sesame seed oil and pepper. Mash and mix the ingredients with a fork.
Wipe the bean curd sheet with a damp cloth. Trim the edges and cut into 10 pieces.
Heat wok on high heat and add oil. Coat about 4 or 5 of the wrapped bean curds in the batter and add to the wok, carefully sliding them in so the oil doesn't splatter. Deep-fry until golden brown (about 5 minutes), turning a few times during the cooking process. Drain.