Imitation Roast Duck Recipe
Vegetarian Diet

Ingredients

main:
2 sheets
1/2 tsp
225 ml/8 fl oz
2 tbsp

Marinade:
1 cube
1 tsp
1 tsp
1 tbsp

115 ml/4 fl oz

Cucumber pickle:
1
2 tsp
1
115 ml/4 fl oz
2 tbsp

Sauce :

unsalted bean curd skin
bi-carbonate of soda
water
groundnut oil


red fermented bean curd
5-spices powder
sugar
light soya sauce
dash of pepper
water


cucumber
salt
fresh red chili
vinegar
sugar

bottled chili sauce

Method:

1. For main, Open up bean curd skin and wipe with a dry cloth. Fold each into a rectangle of 15 cm x 10 cm and pin open ends with toothpicks. Mix bi-carbonate of soda with water and soak for 1/4 hour. Drain but do not rinse.

2. Mix all ingredients for marinade.

3. Marinade bean curb skin for 1/2 hour.

4. Heat oil and fry bean curd skin until golden brown and fragrant. Remove tooth-picks and cut into bite-size pieces. Serve with cucumber pickle or bottle chili sauce.

5. For cucumber pickle, cut cucumber lengthwise into 4 and remove centre pulp. Slice thinly slantwise and knead in salt. Leave for a while and squeeze out excess water. Repeat until cucumber looks limp.

6. Slice thinly fresh red chili and mix with cucumber.

7. Add vinegar, sugar and a pinch of salt. Mix well and serve.