Thursday 19 July 2018

LadyHomeChef's Hakka Yong Tou Foo With Abalone Sauce

Filling Ingredients
1:3 (ratio) minced pork/chicken and grounded prawns (I mixed around 300g of minced pork with 800g frozen prawns)
1/4 cup fried diced salted fish
2 medium dried squid, diced and fried

4 tofu, cut in triangular shaped and cut a hole in the centre
1 bittergourd, sliced 1.5 cm thick and remove seeds
1 eggplant, cut 2-3 cm in thickness and cut a slit in the centre
8 Green and red chilli, cut a slit from one end to the other end and remove seeds
1 tbsp minced garlic
1/4 cup chopped spring onion

1 tbsp oyster sauce
1 tsp salt
1 tsp brown sugar
1 tsp sesame oil
1 tbsp hua tiao wine
1 tsp corn starch

Abalone Sauce Gravy Seasonings (to taste)
1 tbsp oyster sauce
3 tbsp abalone sauce
1 tbsp light oyster sauce
1/2 tbsp brown sugar
1/2 tbsp hua tiao wine
1/2 tsp sesame oil
Dash of pepper
1/2 tsp potato starch (for thickening)
1/4 cup water

1. In a large mixing bowl, combine all ingredients and seasonings. Throw the paste a few times into a bowl until the paste become sticky and gluey.
2. Apply a small amount of fillings on each tofu, bittergourd, eggplant and chilli.
3. Pan fry the fillings side with a little oil till browned or cooked. Set aside.
4. Combine gravy seasonings in a medium bowl.
5. Heat 1 tbsp of oil in a pan/wok, fry minced garlic until fragrant. Pour all the gravy seasonings, bring it to a boiled and thickened gravy. Taste and adjust the seasonings to your preference.
6. Use low fire to mix fried yong tou foo into the gravy, stir it for 1-2 minutes for the ingredients to absorb the gravy. Dish up and garnish with some chopped spring onion and coriander.

Tips: I used frozen prawns for the filling as it gives more crunchy texture than fresh prawns.

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