SEASONING:

1/4 cup superior stock; 2 tbsp light soya sauce; 1/2 tbsp sugar; a dash of sesame oil; a pinch of pepper.

METHOD:

1. Beat eggs and blend in plain flour.
2. Rinse beancurb and soak up excess moisture. Cut them into oblong pieces.
3. Dip beancurb pieces into egg and flour mixture, then deep fry in boiling oil till golden and crispy. Remove and soak up excess oil. Arrange on a plate and keep warm.
4. Heat seasoning ingredients with a little oil sprinkle diced spring onion. Pour sauce over beancurb.
5. You can choose to dip beancurb in beaten egg and immerse them in flour, then fry with a little oil till done. Splash wine and pour in seasoning mix, cook till beancurb attains flavour. Sprinkle diced spring onion to serve.