Number of serving: 2
Preparation time: 10 minutes, dry up time
of 20 minutes
Cooking time: 17 minutes
10 pieces fried soy bean skin
1 tablespoon tomato sauce
1pc preserved red bean curd
3 tablespoon sugar
1 tablespoon rice flour
1 tablespoon sesame oil
1 teaspoon preserved soya bean paste
3 tablespoon light soya sauce
1.2 tablespoon five spice powder
½ teaspoon pepper
Combine all seasoning ingredient and mix well. Spread 2 tablespoon
seasoning mixture onto a piece of dried soy bean skin and fold up, use
a few tooth picks to stitch the edge of the folded soy bean to avoid
the folded skin open during deep frying . Use same method to finish all
the dried soya bean skin and seasoning. Steam over high heat for 15
minutes, remove and leave to dry. Heat up 2 cups oil, deep fry under
medium heat for 2 minutes or till golden brown, drain with paper towel.
Cut into serving size when cool down, ready to serve.
The dry up process of the steamed soy
bean skin could be speed up using oven at 70'C for 20minutes.