Vegetarian Duck with Lemon Sauce

Tested Recipe Adapted from Amy Wong’s Versatile Vegetarian




10 sheets bean curd skin

1 red chilli (shredded)

1 green chilli (shredded)

50g sour ginger (shredded)

1 lemon rind (shredded)

Seasonings A:

1 ½ tbsp tomato sauce

2 pieces fermented red bean curd

1 ½ tbsp sugar

1 tsp five-spice powder

½ tsp ground white pepper

2 tsp ground bean paste

2 tbsp rice flour

2 tbsp sesame oil

350ml water

Seasonings B:

2 ½ tbsp lemon juice

3 ½ tbsp honey

1 ½ tbsp light soy sauce

150ml water

Flour Solution (mixed well):

½ tbsp corn flour

1 tbsp water

Preparation Instructions:

  1. Mix seasonings A and pour the mixture through the sieve. Divide the mixture into 10 portions.
  2. Take a sheet of bean curd skin and lay it flat. Spread a layer of seasonings A evenly onto the bean curd skin. Fold the bean curd skin into several layers and secure with bamboo stick. Repeat the steps till the rest of ingredients are used up.
  3. Place bean curd skins that are done into a steamer, and steam for 5 minutes. Remove and air-dry.
  4. Deep-fry three sheets of bean curd skins (vegetarian duck) in hot oil till golden brown. Remove and cut into pieces, and arrange them in the middle of serving plate.
  5. Heat up 2 tbsp of oil, stir-fry red chilli, green chilli, sour ginger and lemon rind for a while.
  6. Add in seasonings B and continue to cook till the gravy is reduced.
  7. Thicken the gravy with flour solution, and drizzle it on the vegetarian duck.

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