Spicy Beancurd Crisps (Chinese)
Source: Debbie Teoh

50g sugar
1 heaped teaspoon salt
1 large egg
20g fermented bean paste (nam yue)
200g semi-hard beancurd
1 1/2 tablespoons black sesame seeds
1 tablespoon white sesame seeds
1 tablespoon chilli flakes
330g plain flour, shifted with
3/4 teaspoon baking powder
Cooking oil, for deep frying

In a mixing bowl, combine the sugar, salt, egg and fermented bean paste. Slowly mix in the beancurd, sesame seeds and chilli flakes. Add the flour and baking powder and knead to form a soft dough. Rest dough covered in tea towel for 1 hour.

Dust the worktop with flour and roll out the dough to 1mm thickness. Alternatively, use a pasta-making machine to do this. Cut the dough into rectangles.

Heat the oil and deep fry the cut dough over low heat until lightly browned and crisp. Remove from oil and drain on paper towels. Cool completely before storing in airtight containers.