Title: Fried Stuffed Beancurd with Prawns And Pork
Categories: Ross, In, Thailand
Yield: 1 servings

60 g Minced pork
60 g Minced raw prawns
2 Garlic cloves; finely
-chopped
1 tb Fish sauce
1/2 ts Ground white pepper
240 g Ready-fried beancurd
Vegetable oil for deep
-frying
5 tb Rice vinegar
4 tb Sugar
1 tb Salt
1/2 ts Chilli powder
2 ts Ground roasted cashews
Fresh coriander leaves to
-garnish

In a bowl, mix the pork, prawns, garlic, fish sauce and pepper to make a
stuffing. Set aside.

Take the cubes of fried beancurd and open each one by making a slice along
one side. The interior should be hollow, but you may need to gently push
back the soft curd to make a slightly larger space. Stuff the cubes with
the pork mixture.

Heat a pan of oil for deep frying to 200C/400F. Deep fry the stuffed
beancurd cubes, turning once. You will be able to see through, this should
not take more than two minutes. Drain on paper towels and place on a warm
serving dish.

In a saucepan, heat the vinegar, sugar and salt until the mixture thickens.
Remove from the heat and add the chilli powder and ground peanuts, stirring
well until thoroughly mixed. Turn into a serving bowl, garnish with
coriander leaves and serve with the stuffed beancurd.

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