Ingredients

Serves 5

1 container beancurd
250gr green prawns
1 egg white
2 tsp sesame oil
2 spring onions (white part only), finely chopped
White pepper and salt to taste
Peanut oil for deep frying

Sauce:
300mls chicken stock
3 cloves garlic, very finely chopped
3 spring onions, finely chopped
2 tsp fish sauce or soy sauce
2 tsp cornflour, mixed to a paste with cold water
Coriander to garnish

Method

Drain the bean curd well and cut into 10 squares. Using a teaspoon and being extremely careful, hollow out each piece, leaving the walls as thin as you can without breaking them.

In a small food processor, process remaining ingredients until they just form a paste. Fill the cavity of each piece of bean curd with the prawn mixture.

In a small saucepan, heat the peanut oil until a cube of bread turns golden within 20 seconds. Drop the pieces of bean curd in carefully and fry until golden and the prawn mix is cooked through (about 3-5 minutes). Remove from oil, drain well and keep warm until all pieces are cooked.

In another saucepan, bring chicken stock, fish sauce and garlic to the boil.  Simmer for 5 minutes or until garlic is cooked through. Thicken using cornflour and add spring onions. Remove from heat. 

Place bean curd onto a serving plate and pour sauce over. Serve immediately, sprinkled with coriander and with steamed rice on the side.