Thailand - Deep-Fried Beancurd Stuffed with Minced Pork (Tao Hu Thod Sod Sai Moo)

Deep-Fried Beancurd Stuffed with Minced Pork (Tao Hu Thod Sod Sai Moo)

Makes 10 servings

Ingredients

-       20 pcs : firm beancurd

-       1kg : pork, minced

-       60g : garlic, peeled, chopped

-       10g : white peppercorns, freshly grounded

-       40g : Chicken Bouillon

-       1 ltr : Corn Oil , for frying

-       Garnish

-       700ml : Chicken Dipping Sauce

-       200g : peanuts, roasted, grounded

-       50g : coriander leaves (Chinese parsley), chopped

Directions

-       Cut the beancurd diagonally into half and slit the longer side for stuffing.

-       Mix the minced pork with chopped garlic, white pepper and Chicken Bouillon and mix well.

-       Stuff a tablespoon of the mixture into the beancurd.

-       Heat Corn Oil in a pot or deep-fryer at 180C.

-       Add the stuffed beancurd into the pre-heated oil and deep-fry until golden brown.

-       Remove and place on paper towels. Keep warm.

Serve

-       Combine the Chicken Dipping Sauce with grounded peanuts and chopped coriander leaves.

-       Pour it on serving saucers and serve it with the deep-fried stuffed beancurd.

-       Serve hot.