lundi, février 01, 2010

Fried Bean Curd Skin Fish Parcels

Fried Bean Curd Skin Fish Parcels

I just noticed that my only packet of beancurd skins is expiring soon. Stuck at home today, I thought I'd do something about them. While I may not have any fresh produce in the fridge, I do have some codfish in the freezer - for an emergency like today's. I am not using alot of imagination, but I did manage to finish up half the beancurd skin with a batch of Fried Beancurd Skin CodFish Parcels.

Fish paste and bean curd skins

I have blogged years ago about a similar bean curd skin stuffed with pork and prawns, and I usually like to fry my beancurd skin though they are also very nice simply steamed. Brother C gave me some ginko nuts before he left, if I buy some barley, we could be off to a dessert made with bean curd skin too.

I'm going crazy with the kids at home all day, of course. You could make them sign 10 class agreements about how to behave, but they wouldn't consider applying it among themselves or with their poor mother.

Fried Beancurd Skin Fish Parcels :

Bean curd skins
500g Fish fillet (I used Cod)
1 Garlic clove
Half an Onion
1 Tsp Salt
1 Tsp Sugar
1 Tbsp Cornstarch
1 Egg

Put the fish, garlic, onion, salt, sugar, cornstarch and egg in a food processor and pulse till you get a smooth paste.

Cut the bean curd skins into squares or rectangles. Fill them up with some fish paste, fold and fry in some hot oil. I never bother to seal them, they seal themselves upon contact with the hot oil.

Adding a slice of cooked ham on top of the fish paste when filling up the skins adds a nice touch too.

2 commentaires:

Sonia (Nasi Lemak Lover) a dit…

This look simple and delicious, similar to those bean curd sheet served in Yong Tou Foo.

Beau Lotus a dit…

Now that you mentioned it, it does, doesn't it?

Maybe I should have tried cooking a few of them in soup.