Singapore Recipe for Crispy Deep Fried Beancurd with Chillies and Salt
INGREDIENTS
- 50g Tanau salted fish fillet or any salted fish (shredded)
- 500g bean sprouts (washed & de-tailed)
- 1 tbsp ginger (shredded)
- 2 tbsp vegetable oil
- 1 red chilli (seeded & sliced thin)
- 1/2 green capsicum (seeded & sliced thin)
- 1 stalk spring onion (cut into 3 cm in length)
Seasoning for Bean Sprouts
- 1/2 tsp sugar
- dash of chicken stock powder
- 1/2 tbsp shaoxing wine
Image of Bean Sprouts
TIP: Do not over fy the bean sprouts of it will become soggy. The texture should be just crunchy.
- Using a wok, heat up the oil, add in the salted fish and fry till crispy
- Remove then set aside
- Add the rest of the ingredients and seasoning, stir fry everything at high heat for 1 min till well mixed
- Add in the Shaoxing wine, mix well again then dish up
- Sprinkle with the fried salted fish on top and serve immediately
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