|Meal in a pocket|
There is a stall in Kim Tian Market that sells the most amazing bean puff pocket. Each pocket is stuffed with thinly sliced cucumbers and sprouts and then grilled to give it a delicate crunch when eaten.
Best of all, they come garnished with strips of sour, freshly shredded mangoes with a sprinkling of fine, grated peanuts and toasted cuttlefish.
Just in case you feel like having something savory to dip in, the pockets are served with a little dish of prawn paste – like those used for local rojaks.
The textures and taste of the hawker snacks was so compelling that I had no choice but to reproduce it at home. It was quite close to the real thing except that I had the misfortune of using puffs with thicker, darker skins. No delicate crunch after grilling but otherwise, everything else was perfect.
10 bean puffs, slit halfway like a pocket
1 cup of bean sprouts, blanched and spin dry
1 cup of thinly sliced cucumbers
½ cup finely shredded unripe mangoes
½ cup of finely grated peanuts, mixed with 1 Tbsp of caster sugar
¼ cup of prawn paste, diluted with 2 Tbsp of warm water or pineapple juice
Cuttlefish strips, toasted
Stuff the bean sprouts and cucumber into the puffs.
Grill the puff to sear the surface.
Garnish with mangoes, peanuts and cuttlefish.
Serve with prawn paste.
Use alfafa instead of sprouts.
Use shredded pineapples or granny smith apples instead mangoes.
Use BBQ sauce instead of prawn paste ( though the umami taste will be compromised )