6 bean curd pockets (Pic 1)
60g Pesto* (Pic 2)
White pepper salt (to taste)
2. Heat a pot. Add oil, enough to cover all bean curd pockets. Deep Fry bean curd pockets with medium heat till golden brown. Remove and drain.
3. Sprinkle some pepper salt on the top. Cut in half and lay out in a plate.
400g extra light olive oil
100g parmesan cheese or cheese powder
100g pine nuts
200g basil (young leaves)
1 tsp black pepper
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