Princess Beancurd

Recipe sourced: Chef Patsie 
Ingredients A:
4 tubes Japanese egg bean curd
150g shelled prawns, minced, used chicken
1 tbsp chopped carrot
1 tbsp diced spring onion
1 tbsp chopped coriander
1 egg, beaten
1/2 tsp sugar
1 tsp sesame oil
1 tbsp corn flour
Salt and pepper to taste

Ingredients B:-

2 tbsp corn flour
2 tbsp plain flour
2 tbsp rice flour
1 tsp baking powder
1 tsp baking soda, used 1/8 tsp baking soda
3 tbsp oil
Some water (add as needed)

Utensil:-
7" square baking tray
Plastic sheet (enough to cover baking tray)

Method:
Princess Bean Curd:-

Cut bean curd into pieces and mash with a cleaver until fine.

Mix bean curd with the rest of the ingredients A well and set aside.

Lay a piece of plastic sheet on a baking tray.

Pour in the mixture (Method 2) and spread evenly.

Put the tray in a steamer and steam over medium heat for 10 minutes.  Remove.

Allow bean curd to completely and keep in the refrigerator for 30 minutes.

Remove and cut into pieces.

Batter:-

Combine ingredients B in a bowl and stir until well incorporated.

Heat oil for deep frying in a wok.

Coat bean curd evenly with batter and deep fry until golden brown.

Remove and drain.