Crispy Beancurd Skin Vegan Salad

• 2 cup oil for deep frying
• 2 medium onion
• 1 green chili or green peper
• 1/2 cup coriander leaf and stem
• 4 cup uncooked bean curd skin
• 3 tbsp sugar
• 3 tbsp light sauce
• 2 tbsp shao xing rice wine
• 2 tbsp red wine vineger or rice wine vineger
• 2 tbsp heinz chili ssuce
• 1 1/2 tbsp peri peri chili sauce
• 1 1/2 tbsp cornstarch

1. UNCOOKED BEANCURD SKIN
2. FRIED CRISPY BEANCURD SKIN
3. with oil once almost smoky a quick deep fry beancurd skin for 5 second each removed from oil and fold it looking bulky then drain immediately
4. MAKE SAUCE
5. mix all sauce ingredients then set aside
6. TO COOK
7. with 1 tbsp of oil brown onion and green chili
8. add sauce mix well for 1 minute then off heat and add crispy beancurd and coriander leaf gently cost sauce well trying not to break crispy beancurd
9. BELOW ARE FEW OF MY BEANCURD RECIPE,I AM GLAD TO SHARE WITH YOU

oil, onion, green chili, coriander leaf, curd skin, sugar, light sauce, rice wine, red wine vineger, chili ssuce, peri peri chili sauce, cornstarch

Taken from cookpad.com/us/recipes/360203-crispy-beancurd-skin-vegan-salad (may not work)