Stuffed Yu Char Kuey with Fish Paste

 

* INGREDIENTS

- 500g mackerel fish paste

- 300g minced pork

- 1 egg white

- 2 yu char kuey

- 1/2 green, red capsicum

- 1/2 can pineapple

- 1/2 cucumber

- 3 tbsp corn flour

- 1 pieces of dry rice vermicelli

- 1/2 cup water

- 10g pepper powder (2 tsp)

- Salt as needed

- 1 tbsp cooking wine

- 5 tbsp tomato sauce

- 1/2 tsp sugar

- oil for frying

* METHOD

1. Combine fish paste, minced pork, pepper powder 1 tsp of salt and cooking wine.
2. Dice the green and red capsicum, pineapple and cucumber.
3. Divide the yu char kuey, slice each of them open, then fill the hollow with the paste.
4. Heat 1 tbsp of oil in a frying pan, coat both sides of the stuffed yu char kuey with egg white and corn flour, then shallow fry until golden brown over medium heat.
5. Cut each shallow fried yu char kuey into 3 pieces.
6. Deep fry the dry rice vermicelli into hot oil until puff up and turn crispy, remove and drain, then place on a serving plate. Arrange the yu char kuey on top of the fried rice vermicelli.
7. Leave 1 tbsp of oil in wok, add in the diced green and red capsicum, cucumber and pineapple, stir fry for a couple of minutes, then add in tomato sauce, stir fry over high heat, pour in 1/2 cup of water, when it comes to a boil, reduce heat and simmer for a while.
8. Toss in dash of salt and sugar to taste, cook until the gravy thickens.
9. Pour the gravy over the yu char kuey, serve hot.