Recipe Ingredient
- 2 packets Japanese beancurd
- 1 egg white
- 1/2 cup tapioca flour
- 200g Pacific clams
- 100g carrot, cut into desired shapes
- 200g button mushrooms
- 20g fatt choy (dried black seaweed), soaked
- 1/2 tsp chicken stock granules
- 1/4 tsp sugar
- Dash of salt and pepper
- 1 tsp chopped garlic
- 1 tbsp oil
- 1/2 tbsp sesame oil
- Seasoning:
- 1 tsp light soy sauce
- 1 tsp fish sauce
- Pinch of salt
- A pinch of sugar or to taste
- Dash of pepper
- 1/2 tsp chicken stock granules
- 1/4 cup water
- Thickening (combined):
- 1 tsp cornflour
- 1 tbsp water
Instructions
- Cut beancurd into thick slices. Dip in egg white and coat with tapioca flour. Deep-fry in hot oil till golden and crispy. Dish out and drain on absorbent paper kitchen towels.
- Scald carrots, button mushrooms and Pacific clams in hot water for 2 to 2 1/2 minutes. Drain. Bring half a saucepot of water to a boil. Add chicken stock granules, sugar, salt and pepper. Add fatt choy and simmer for 5 to 6 minutes. Drain well. Set aside.
- Arrange all ingredients in a plate. Heat oil and sesame oil in a wok, fry garlic till fragrant. Add seasoning and drizzle in thickening. Dish out and pour sauce over ingredients in the plate and serve immediately.
