Best Deep Fried Bean Curd With Dried Shrimp Sauce Recipes

STIR-FRIED SHRIMP AND BEAN CURD II

Steps:

• 1. Shell, devein and dice shrimp. Dice bean curd. Slice fresh mushrooms. Shell and parboil peas. 2. Combine sherry, soy sauce, salt and pepper. 3. Heat oil. Add shrimp and stir-fry until pink. Remove from pan. 4. Heat remaining oil. Add mushrooms stir-fry to soften slightly. Then add parboiled peas and stir-fry 1 minute more. 5. Add diced bean curd and sherry-soy mixture. Stir-fry gently until bean curd is heated through. 6. Return shrimp and cook, gently stirring, to reheat and blend flavors (about 1 minute). Serve at once. VARIATIONS: * In step 1, toss the shrimp in 1 tablespoon sherry. Let stand 10 to 15 minutes, turning occasionally. * In step 3, stir-fry shrimp 1/2 minute then add sherry-soy mixture and stir-fry until shrimp turns pink. In step 5, add 1/2 cup stock with bean curd and simmer, covered, to heat through. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP FRIED BEAN CURD WITH DRIED SHRIMP SAUCE

Steps:

• 1. Soak dried shrimp.2. Deep-fry bean curd as in "Deep Fried Bean Curd Stir Fried with Mushrooms and Broccoli" recipe. Mince scallion. Combine stock, sherry, salt and soy sauce.3. Heat oil. Add scallion and soaked shrimp stir-fry a few times. Add stock mixture and heat quickly. Then simmer, covered, 5 minutes.4. Add deep-fried bean curd cubes stir in only to heat through. Meanwhile, blend cornstarch and cold water to a paste then stir in to thicken.VARIATION: For the dried shrimp and scallion, substitute 1 tablespoon brown bean sauce, mashed, and 1 garlic clove, minced stir-fry as in step 3. Thenadd plain stock (omit the sherry, salt and soy sauce). In step 4, add 2 tablespoons oyster sauce with the bean curd cubes.

DEEP-FRIED BEAN CURD WITH PORK AND VEGETABLES

Steps:

• Cut each cake of bean curd into 4 cubes, and deep-fry the pieces in oil, heated to 375 degrees, about 5 minutes, or until golden. (When adding bean curd to hot oil, do so gently, using the lid of the wok as a shield to protect yourself from any spattering oil.) Remove the bean curd, drain, cool, and cut into 1/8-inch julienne strips. Set aside. Cut the pork into similar strips, and mix with the next 5 ingredients. Cut the bamboo shoots, celery and ham into similar strips. Soak mushrooms 15 minutes in warm water, discard the stems and cut into similar julienne strips. Mince garlic. Mix cornstarch solution with the next 3 ingredients.
• Using high heat, heat a wok, add the oil, salt and garlic, and stir-fry 10 seconds.
• Add pork, and stir-fry 2 minutes.
• Add bean curd, bamboo shoots, celery and mushrooms, and stir-fry 10 seconds.
• Add stock, cover and boil 2 minutes.
• Add cornstarch solution, stir until thickened, remove from heat, and serve, garnished with Smithfield ham.

DEEP FRIED SHRIMP

Steps:

• In a medium size mixing bowl combine shrimp, salt and pepper; stir.
• Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.

DEEP-FRIED BEAN CURD WITH OYSTER SAUCE

Steps:

• In a wok, heat the oil for deep frying to 375 degrees, or until a piece of scallion placed in the oil bubbles and sizzles rapidly. Pat the tofu cubes dry with a paper towel. Fry the cubes in the oil for about 5 minutes, or until they are golden brown. Drain on paper towels and set aside. When the cubes are cool, cut each one in half.
• Pour off the frying oil from the wok. Over high heat, add the peanut oil to the wok, then the garlic and brown bean sauce, and stir-fry for 30 seconds. Add the fried bean curd pieces, the water and the bok choy and bring to a boil. Cover the wok, lower the heat and simmer for 5 minutes. Uncover, raise the heat, add the sake or sherry, the sugar and as much of the cornstarch mixture as is needed to thicken the dish, stirring constantly. Add the oyster sauce and scallions and mix well. Garnish with coriander and serve with plain boiled rice.