Fried Crispy Beancurd with Fermented Black Beans

Recipe source: Messy Witchen

Fried Crispy Beancurd Cubes with Fermented Black Beans
Serves 2-3

3 pieces hard beancurd, cleaned
30g medium prawns (chopped into cubes or without) 1-2 red chilies (chopped)
2 teaspoons fermented salted black beans (soaked)
1 teaspoon chopped continental parsley (also called Italian parsley/flat leaf parsley) – omitted because I forgot to buy
1 teaspoon chopped ginger
2 tablespoons water
4cm cucumber (sliced into semi-circle) – optional

Seasoning
1 tablespoon light soy sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1 teaspoon sesame oil

Method:
1. Cut the hard beancurd into square cubes. Deep-fry into hot oil until crispy and golden browned. Remove and drain well.

2. Heat up 1 tablespoon oil to fragrant chopped ginger and fermented salted black beans.

3. Add in red chopped chilies, stir-fry for a moment till aromatic.

4. Add in fried beancurd cubes and prawns, toss well, and then add in seasoning and water, stirring constantly over high heat until absorbed. Dish up and serve immediately.  Garnish with continental parsley and cucumber on the side (a good addition to the dish).

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