-
To prepare the Dressing,
combine all the ingredients apart from the coriander leaves in a
bowl
-
Stir well then sprinkle
coriander leaves on top.
-
Mix the beansprouts and
cucumber and set aside.
-
Make a slit along one side
of the beancurd, scooping some out to form a small pocket.
-
Taking care not to break
the sides, slowly stuff with the vegetable mixture.
-
Pour the oil in a wok and
heat it.
-
Place the stuffed beancurd
in the oil and brown it quickly in the hot oil.
-
To prevent it from stick
to the wok, only turn the beancurd when it is brown.
-
Drain on a wire rack.
-
Place the beancurd on
individual serving plates and cover with the dressing.
-
Serve with or without
rice.
