\tBean curd and seaweed are shaped to resemble oysters in this tasty vegetarian dish.<\/p>\n
\tIngredients:<\/p>\n
\t1 large cake firm bean curd
\t3 dried mushrooms
\t4 sheets seaweed (4 inches by 9 inches)
\tSeasonings:
\t1\/4 tsp salt
\t1\/4 tsp sugar
\t1 tsp cornstarch
\t1\/4 tsp MSG (optional)
\ta few drops sesame oil
\tFreshly ground black pepper – a few shakes or to taste
\t1 bean curd sheet
\tBatter:
\t1\/3 cup flour
\t3 1\/4 teaspoons glutinous rice flour
\t3\/4 tsp baking powder
\t1\/2 cup water
\t1\/2 tsp salt
\t1 1\/2 tablespoons oil
\tFlour Mixture:
\t2 tsp flour
\t2 tsp water
\tOil for deep-frying<\/p>\n
\tPreparation:
\tSoak the bean curd sheet to soften.<\/p>\n
\tDrain the bean curd. Soak the dried mushrooms in warm water for between 20 – 30 minutes. Squeeze any excess water out of the mushrooms. Cut off the stems and dice. Save the soaking liquid to use, if desired.(Strain if necessary to remove any grit).<\/p>\n
\tSteam the mushroom pieces and bean curd for 8 minutes.
\tTake each sheet of seaweed and cut into shreds. Combine in a bowl with the steamed mushroom pieces.
\tPlace the steamed bean curd in a bowl and add the salt, sugar, cornstarch, MSG, sesame seed oil and pepper. Mash and mix the ingredients with a fork.
\tWipe the bean curd sheet with a damp cloth. Trim the edges and cut into 10 pieces.<\/p>\n
\tMix together the batter ingredients. Use soaking liquid from the mushrooms in place of water if desired. Make sure the batter has no lumps.<\/p>\n
\tMix together the flour and water mixture until it forms a type of glue.<\/p>\n
\tTo wrap: Lay out a bean curd square in front of you so that it forms a diamond. Place about a teaspoon of the mashed bean curd in the middle. Add a bit of the seaweed\/mushroom mixture and top with another teaspoon of bean curd. Fold the bottom over the filling so that it forms a triangle. Fold over the top. Brush generously with the flour\/water mixture, and fold over the left and right sides, brushing with more of the glue and pressing down on the edges to seal.<\/p>\n
\tHeat wok on high heat and add oil. Coat about 4 or 5 of the wrapped bean curds in the batter and add to the wok, carefully sliding them in so the oil doesn't splatter. Deep-fry until golden brown (about 5 minutes), turning a few times during the cooking process. Drain.<\/p>\n
\tServe with Vegetarian Worcestershire sauce or seasoned salt.<\/p>\n