Deep-Fried Special Seafood Ben Curd 招牌豆腐

材料：
- 2块水豆腐
- 2条蛋豆腐
- 150g鱼胶
- 1粒鸡蛋
- 2大匙炸香鱿鱼干碎
- 1大匙芫茜碎
- 2大匙红萝卜碎
- l小匙盐
- 1/2小匙胡椒粉
- 少许鸡晶粉
- 适量粟粉
- 适量炸油

沾酱：
- 泰式辣椒酱和美奶滋

做法：
1．将水豆腐和日本蛋豆腐压烂成泥，然后加入其余的材料充份拌匀。
2．准备1个8寸方形盘，涂抹上油，倒八拌匀的材料，然后放进蒸笼里中火蒸20分钟或至熟，取出待冷切块。
3．烧热油锅，将蒸好的豆腐沾上粟粉，然后炸至金黄色，捞起沥干油份，用碟盛起。配上泰式辣椒酱或美奶滋享用。

INGREDIENTS:
- 2 pieces soft bean curd
- 2 pieces egg bean curd
- 150g fish paste
- 1 egg
- 2 tbsp fried crispy
- dried squids，chopped
- 1 tbsp chopped
- coriander leaves
- 2 tbsp chopped carrot
- 1 tsp salt
- 1/2 tsp pepper
- dash of chicken stock granules
- corn flour for coating
- oil for deep-frying

DIPPING SAUCE:
Thai chilli sauce and mayonnaise

METHOD:
1. Mash soft bean curd and egg bean cu rd until fine. Add in the remaining ingredients and mix until well-combined．
2. Pour mixture into a greased 8” square tray and steam at medium heat for 20 minutes until cooked．Remove. Leave to cool before cutting into pieces．
3. Heat up 0il for deep-frying，coat seafood bean curd in corn flour and deep-fry in hot oil until golden brown. Dish and drain. Serve with Thai chilli sauce or mayonnaise．

Recipes by Alan Kok, Bryan Ong “Hawkers’ Fair Simplied”, 2003, P.68