Crispy seafood pillows by Hed Chef – Baking’s Corner

By Hedy Khoo
recipe source  The New Paper

The New Paper
The New Paper

1 large sheet of beancurd skin
500g fish paste
15 prawns, shelled and cut into small pieces
200g frozen mixed vegetables, defrosted
3 stalks of flat leaf parsley, sliced finely
1 stalk of leek, sliced
Oil for deep-frying

1. Use a damp cloth to wipe the beancurd skin on both sides.
2. Cut into 15cm by 12cm pieces.
3. Place the fish paste in a large bowl. Add the mixed vegetables, parsley, leek and prawns. Mix well.
4. Take one tablespoon of the mixture and place in the centre of a piece of beancurd skin.
5. Dab the edges of the skin with water.
6. Wrap it into a pillow shape by folding over the widths.
7. Heat enough oil in the wok to almost cover the wrapped “pillows”.
8. Fry two or three at a time until golden brown.
9. Remove from oil and serve piping hot.

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By |2017-12-07T07:40:40+08:00June 25th, 2014|Sea Food|0 Comments

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