Deep Fried Bean Curd with Pineapple Sweet & Sour Sauce (Serves 4)


  • 200g Woh Hup Pineapple Sweet & Sour Sauce
    20pcs small fried bean curd, cut into half and turned inside out
    Vegetable oil for deep frying
    1 tsp minced garlic
    50ml water
    Fresh coriander and spring onion for garnishing

    300g minced chicken
    100g minced fish meat
    3 water chestnut, chopped
    1tbsp chopped spring onion



    • Thoroughly mix filling with marinade and season for 30 minutes.
    • Stuff bean curd with marinated filling tightly.
    • Deep-fry stuffed bean curd in hot oil until golden brown. Dish and drain.
    • Leave 2 tbsp oil in wok, add in garlic and stir fry until fragrant.  Add in Woh Hup Pineapple Sweet & Sour Sauce and water and bring to boil. Toss in cooked bean curd and stir well.
    • Garnish and serve.