Sunday, October 23 2016


Deep Fried Bean Curd Skin with Baby Cabbage

Update: July, 10/2016 - 09:00
Viet Nam News

Deep Fried Bean Curd Skin with Baby Cabbage

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 Ñoã Ñöùc Duïc Road, Meã Trì Ward, South Töø Lieâm, Haø Noäi. Tel. +84 4 3833 5588.







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