2 sheets dried bean curd skin some cooking oil for deep-frying 80g pineapple, finely chopped 100ml Thai sweet chilli sauce
250g minced pork 250g fresh crabmeat 50g water chestnuts, peel and dice 40g onion, peel and chop ½ red chilli, chopped ½ egg white 1 tsp sugar ½ tsp ground Sichuan pepper ½ tsp ground white pepper ½ tsp salt 2 tbsp cornflour
1. Crabmeat Filling: In a large mixing bowl, combine minced pork with crabmeat, water chestnuts, onion and chilli. Add egg white, sugar, Sichuan pepper, white pepper, salt and cornflour. Mix well. 2. Cut dried bean curd skin into 30 x 20-cm rectangular sheets. Wipe each sheet with a damp cloth before using to remove excess salt. 3. Place 6–8 tbsp filling in the centre of each bean curd sheet. Fold sheet over to enclose filling. Using kitchen string, tie both ends of rolls. Tie knots at 4-cm intervals to make dates. Steam for 10 mins. Let cool, then cut at tied ends and remove kitchen string. 4. Heat oil for deep-frying over medium heat. Gently lower dates into hot oil and deep-fry until golden brown. Drain well. 5. Combine pineapple with chilli sauce. 6. Garnish deep-fried crabmeat dates as desired. Serve with pineapple-chilli sauce.