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Crispy Skin Bean Curd
- Difficulty
Easy
By Yan-Kit So
Published 1997
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 2½ inches 1¼ inches
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
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