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Stuffed Beancurd Pouches

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Stuffed Beancurd Pouches

Serves : 4
Preparation time : 30 minutes
Assembling time : 15 minutes

Ingredients :

300g beansprouts, blanched
1 medium cucumber, peeled and shredded
150g fried beancurd (tao pok), sliced in half

Dressing :
1 tablespoon tamarind pulp soaked in 60ml water
3 tablespoons lime juice
1/2 teaspoon Sambal Belachan
2 tablespoons sugar
4 tablespoons black prawn paste
150g roasted peanuts, crushed

Method :

Blanch the beansprouts in boiling water for 5 seconds, drain well and cool. Combine the beansprouts with the shredded cucumber and mix well.
Stuff the beancurd with the vegetable mixture. Grill (broil) the beancurd for 5 minutes on each side in a toaster oven, leaving it crisp but not signed. Cut each beancurd into four pieces and transfer to a serving plate.
To prepare the Dressing, mash and strain the tamarind and remove the solids. Mix the tamarind juice with all the other ingredients and stir until it thickens. Spoon the Dressing over the beancurd and serve immediately with rice.

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Last Updated: 16/7/08