Crispy Skin Bean Curd

Preparation info
    • Difficulty

      Easy

Appears in
Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

  • About

Shatin in the New Territory of Hong Kong has always been famous for this dish; on the weekends, people throng there to eat it. I used to be in awe of such a gastronomic feat—a very light and crispy skin covering a velvet smooth and soft curd in the center—until I determined to find out how to prepare it.

Ingredients

  • 4 cakes bean curd, each usually about inches square and inches thick

Method

  • Prepare the batter. Sift the flour, cornstarch, and baking powder into a fairly wide-bottomed mixing bowl. Add the water gradually, stirring vigorously to mix into a very smooth and thin batter. Test by lifting a fork from the bottom of the bowl; if the batter runs down in a continuous stream, breaking into drops only at the end, it is of the right consistency. Stir in the sa