Thursday, October 27 2016


Deep Fried Bean Curd Skin with Baby Cabbage

Update: November, 01/2015 - 02:23

with chef Wong Chi Ming from JW Marriott Hotel Hanoi

Discover a crispy, fresh and juicy dish with recipes from Chef Ming of Crystal Jade Palace Restaurant. You can also learn how to cook some other tempting dishes as Chef Ming hosts a complimentary cooking class every Saturday this November.

Ingredient: serves 4

  • 300g prawn
  • 100g squid
  • 50g baby cabbage stems
  • 2 pcs bean curd skin
  • Lettuce leaf, carrot, chicken powder, sugar to taste
  • Salt, fish powder, sesame oil, cooking oil to taste


  • De-shell and clean prawn and squid.
  • Grind prawn and squid, then marinate with condiment (chicken powder, sugar, salt, fish powder, sesame oil, cooking oil).
  • Poach baby cabbage stems, mix with marinated prawn and squid, then sprinkle on top of bean curd skin.
  • Deep-fry until bean curds turn golden.


  • Cut julienne lettuce leaf and carrot into strips.
  • Put fried bean curd skin on top.
  • Serve with sweet and sour sauce.

You can sample the dish at JW Marriott Hotel Hanoi, 8 Do Duc Duc Road, Me Tri Ward, South Tu Liem, Ha Noi. Tel: +84 4 3833 5588.

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