Thursday, 20 February 2014

腐皮沙丁鱼 ~ Deep Fried Spicy Sardines in Beancurd Skin


食谱取自 名食谱, 77


沙丁鱼 250g ( 我用罐装沙丁鱼 )
鸡蛋  1
腐皮 12 (每张 6 x 6
清水 50ml
适量的薯粉水( 封口用)

红辣椒  3
青辣椒  2
洋葱 50g
小葱头 6
香茅 1
食油  2大匙

芫茜碎 1/2小匙

1.把沙丁鱼洗净后抹干水分,盛入蒸炉,已大火蒸8分钟至熟透。离火,去骨,放置备用。( 如用罐状沙丁鱼,去掉番茄酱就可以了)。








Recipe source : Famous Cuisine @ No.77

Deep Fried Spicy Sardines in Beancurd Skin

Ingredients :
sardines 250g ( I used sardines in tin )
1 no egg
12 pieces beancurd skin ( 6X6 inches each )
50ml water
some plain flour starch ( for sealing )

Spicy paste :
3 red chillies
2 green chillies
50g big onion
2cm fresh turmeric
2cm ginger
6 shallots
1 stem lemon grass
2tbsp cooking oil

Seasoning  :
1 tsp salt
1/2tsp sugar
1/2tsp chopped coriander leaves

Method :
1. Wash and clean sardines , steam over hot boiling water at high heat for 8 minutes until cooked through . Remove the fishes and discard the fish bones .
If using sardines in tin , just discard the tomato sauce

2. Pound the spice paste ingredients in a food processor become smooth paste .

3. Heat 2tbsp cooking oil in a pre-heated wok , stir-fry spice paste over medium high heat until fragrant and chilli oil is separates .

4. Add water and seasoning , toss until thick . Dish up and mix egg and sardines flesh .

5. Spoon enough of sardines mixture on each beancurd skin, brush some cornstarch at the edge and gently fold it up as “ envelope “ shape and seal it up .  Same steps to complete the rest of ingredients .

6. Heat enough hot oil to deep-fry the beancurd packet for 3 minutes over medium heat until golden brown. Dish up , drain and serve .

And this post also linked to Cook-Your-Books #9 organised by Joyce from Kitchen Flavours.