Pan-fried Bean Curd with Fish Paste in Soy Bean Sauce
Lee Kum Kee

Pan-fried Bean Curd with Fish Paste in Soy Bean Sauce

Serves 2
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When you want something quick, easy and delicious you can use Lee Kum Kee Soy Bean Sauce to pack this dish full of flavour. Leave out the minced pork and add extra veggies for a vegetarian alternative.

Ingredients

1 box (250g) Hard bean curd
100g Minced pork
50g Minced mud carp fish paste
2 pcs Dried shiitake mushroom, soaked
10g Dried shrimp, soaked
Green onion to garnish
Corn starch

Marinade

1 tsp Corn flour
White Peppercorn Powder

Seasoning

Method

1 Finely dice the mushroom and dried shrimp. Set aside.
2 Mix minced pork, fish paste, mushroom, dried shrimp and marinade.
3 ​Stir well and marinate for 15 minutes.
4 Use kitchen paper to remove the water from the bean curd, cut in thick slices, sprinkle a little cornflour, and use a spoon to dig a small hole in the middle to add in an appropriate amount of pork filling.
5 Heat the pan over medium heat, place the bean curd with the fish paste side on the pan and pan-fry until golden brown.
6 Flip the bean curd to the other side, add the pre-mixed sauce, boil and then cook slowly for 5 minutes until the juice is absorbed and sprinkled with shallots. Serve.

Tips

1 Soak the bean curd in saltwater for 20 minutes before cutting to prevent the water from sipping out when frying.
PREP TIME: 20 MINS | COOK TIME: 10 MINS
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