Stuffed Bean Curd

Ingredients

• For dipping sauce:
• 3 tbsp Kimball Oyster Sauce
• 6 tbsp Kimball Thai Chilli Sauce
• 200 ml Water
• 4 tbsp Chunky peanut butter
• 1 no Bird’s eye chilli, chopped
• 15g Fresh mint leaves, finely chopped
• 12 pcs Bean curd
• Oil for deep frying


• For stuffing:
• 30g Pumpkin, julienned and blanched
• ½ cup Corn kernels, blanched
• 1 no Green apple, peeled, cored and julienned

Method

1. For dipping sauce, mix all ingredients until well combined and bring to a boil. Remove from heat and set aside.
2. Heat up oil in a wok and deep fry bean curd until golden browned. Set aside to cool and cut into half diagonally.
3. To assemble, make a slit along the long side of the bean curd triangles and fill it with some stuffing. Serve with dipping sauce.

Chef tip: Bean sprouts, cucumber and carrot can be used for authentic stuffing option.