TOFU CRISPS WITH SMOKED DUCK&PICKLED ONION

Bean curd skin can be unpredictable-sometimes it will fry to an amazing crispness，while other times it won’t crisp at all.So I always opt for the frozen product because it is more dependable in delivering a crisp result.

Serves 1

INGREDIENTS

1 frozen sheet of bean curd skin，defrosted

vegetable oil，for deep-frying

10g thinly sliced smoked duck breast

5g Xinjiang Pomegranate&Pickled Onion Salad Xinjiang Spice Mix，for seasoning

1.Cut two 8cm squares from the bean curd skin.Heat the oil in a deep-fat fryer to 180C and deep-

fry the bean curd squares until golden brown.

2.Remove from the oil，drain on kitchen paper and leave to cool slightly.

3.Top one tofu crisp with the smoked duck slices and salad and season with a pinch of the spice mix.Cover with the other crisp to form a sandwich.

4.Sprinkle with a little more spice mix before serving.

hancheng

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