Stuffed Beancurd Skin with Scallop Sauce

[Ingredients]

• 2 large dried scallops - soaked till soft, separate it into pcs

• 150g minced meat / chicken / mixed

• 7-8pcs 10x6cm fried beancurd skin

• 3 garlic cloves - peeled and chopped

• 1 red chilli - deseeded and sliced

• 2 tsp cornstarch + 2 tbsp water

• Choice of vegetables - blanched

[Marinade]

• 1 tbsp cooking oil

• 0.5 tsp salt

• 0.5 tsp pepper

• 1 tsp grated ginger

• 1 tsp grated garlic

• 3-4 tbsp stock

• 1 tbsp chopped scallion

[Seasoning]

• 1.5 tsp dark soy sauce

• 1.5 tsp sweet black vinegar

• 1 tsp sugar

• 0.5 tsp salt

[Steps]

1. Mix minced meat and marinade ingredients together, let marinate 30mins.

2. Sandwich beancurd skin with meat mixture. Coat exposed meat with cornstarch and pan-fry till both sides are golden brown. Drain on paper towels.

3. For the sauce, stir-fry garlic with some oil till fragrant. Add in scallops and soaking water, bring to a simmer.

4. Then, add in seasoning ingredients and chilli, followed by cornstarch solution. Let simmer till sauce thickens.

5. Plate vegetables and place beancurd pieces on it, and pour sauce over.

Adapted from honeybeesweets