Recipe Ingredient
- Combine:
- 100g fish paste
- 100g prawn paste
- Seasoning (A):
- Pinch of salt
- Pinch of pepper
- ¼ tsp sugar
- 2 pairs Chinese crullers (yau char kwai), bought from roadside stalls
- ½ a green capsicum, cut into wedges
- 1 onion, quartered
- 75g dried chillies, seeded and cut into halves
- 1½ tbsp Szechuan pepper corns (fah chiew)
- 1 tsp chopped garlic
- 1 tbsp hot soybean paste (tau pan cheong), minced
- 1 tbsp oil
- 1 stalk spring onion, cut into 3cm lengths
- Sauce (B):
- ½ tbsp thick soy sauce
- 1 tbsp sugar
- 1 tbsp oyster sauce
- 1 tbsp Shao Hsing Hua Tiau cooking wine (optional)
- 1 tbsp black vinegar (chit choe)
- ¼ tsp salt
- ¼ tsp sugar
- A dash of pepper
- Enough oil for deep-frying.
Instructions
- Combine the fish and prawn paste with seasoning (A); mix.
- Cut chinese crullers into 4cm-length pieces. Make a slit right through the centre of each piece and stuff with the combined fish paste.
- Deep-fry in hot oil until crispy then remove and drain from oil.
- Heat two tablespoons oil and fry the dried chillies, szechuan peppercorns, garlic and hot bean paste until fragrant.
- Add sauce ingredients (B) and toss in green capsicum and onion and stuffed chinese crullers. Add spring onion and dish out and serve immediately.
