Bean Curd Knots in Marmalade Sauce

My Aunt is an ardent cook. You could say that she's our Dora the Explorer in the kitchen, which is why I always make a beeline to her place whenever I'm back in my hometown.

She's a goldmine of recipes ...but what family cook isn't! I've picked up 'several' tricks while observing my aunt. This is one of it - fried knotted bean curds glazed in marmalade sauce.

Doesn't it look gorgeous?

Bean Curd Knots in Marmalade Sauce

Knotted bean curds are popular in my little town, a surprising discovery after scouting several supermarkets to no avail. But lucky us, my aunt and I finally found a store which had some in stock.

The best way to cook this is to include it in curry dishes... according to the friendly yellow duck on the packet.

Package instructions - Cook in curry No. 1.
Soak in hot water for 5-10 minutes before use.

My aunt, however, has made it into a yummy snack. We had a very interesting afternoon impersonating the likes of Jamie Oliver and Nigella Lawson. No, we did not do a Gordon Ramsay. We were too happy to be grumpy! I am often in my jolliest at my aunt's kitchen because there is always something to laugh about and no limit to her creativity .

I share below the not-so-secret recipe.

Soak in hot water for 10 minutes

Deep fry these babies!

Drain oil.

A bottle of marmalade to make the glaze.

Heat oil in wok. Add marmalade - stir fry quickly!

Add fried knotted bean curds into wok.
Coat with marmalade sauce and remove.

This isn't something you should leave aside for long. Cook only what you need and eat immediately once it has cooled enough for a munch.

It loses it's crispiness pretty quickly and the center will be tough to bite into. Perhaps non-knotted bean curd sticks will fare better? <--- Yet to explore.

Taste-wise ~ this is a yummy sweet crunch! I haven't made this myself but I imagine wonderful possibilities with anything fried. Can't wait to try!