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Steamed Beancurd With Fish Paste

Steamed Beancurd With Fish Paste
Preparation Time 20 mins Servings 4-5 persons
 

Ingredients

  • 2 tubes Soft white tofu (cut into 4cm round pieces and scoop out a small portion from centre of each tofu)
    		•
  • 150g Fresh fish paste
    		•
  • 50g Green peas
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  • 1 Red chilli (coarsely chopped)
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  • 1 stalk Spring onion (coarsely chopped)
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  • 2 Shallots (finely chopped)
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  • 1 tbsp Sunflower oil
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    Seasoning (Blend together)

  • 1 tbsp MAGGI HCS Less Salt Chicken Stock Granules
    		•
  • 1 tsp Sesame oil
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  • ½ tbsp Cornflour
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  • 150ml Water
    		•

    Garnishing

  • 1 stalk Coriander leaves (cut into sections)
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    Method

    1. Mix fish paste with chopped chilli and spring onion. Set aside.
    2. Stuff each piece of tofu with 1 tbsp of fish paste mixture and decorate with green peas.
    3. Steam tofu for 5 minutes. Set aside.
    4. Lightly brown shallots in hot oil, stir in seasoning till sauce thickens.
    5. Spoon sauce over the steamed tofu and garnish with coriander leaves, serve hot.

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