Coffin Bread Recipe
Coffin Bread Recipe
Coffin bread is a night market snack that originates from Tainan, a city in the South of Taiwan. Coffin bread gets its name from the way the bread is cut to create a box with a lid, resembling a coffin. For this particular recipe, I used a seafood mix with a coating of cheese, but you can use any other filling as well.
- 40 g (11/3 oz) peas
- 40 g (11/3 oz) carrot, peeled and cut into pea-size cubes
- 11/2 Tbsp unsalted butter
- 40 g (11/3 oz) onion, peeled and finely chopped
- 2 Tbsp plain flour
- 300 ml (10 fl oz / 11/4 cups) milk
- 200 g (7 oz) mixed seafood, such as prawns, squid, mussels, clams and fish
- 11/2 tsp salt
- 1/4 tsp ground white pepper
- 1 loaf uncut bread
- 1 litre (32 fl oz / 4 cups) cooking oil
- 30 g (1 oz) cheddar cheese or red Leicester, grated
- Boil a small pot of water and cook the peas until tender. Drain and set aside. Repeat to cook the carrots.
- Melt the butter in a saucepan over medium heat. Add the onion and stir-fry until soft.
- Turn to low heat and add the flour. Mix evenly and cook for 20–30 seconds.
- Add the milk gradually, whisking gently until the mixture is thick and creamy, and there are no lumps.
- Add the seafood, peas and carrot. Season with salt and pepper. Cook, stirring, to prevent the mixture from burning. Remove from heat when the seafood is done. Set aside.
- Cut the bread into 4 thick slices, each at least 5-cm (2-in) thick.
- Heat the oil in a wok to 180°C (350°F) and deep-fry the bread until golden brown and crisp. Drain well.
- Using a small knife, cut a square out of the top of each piece of bread, then hollow out the bread. Be careful not to cut all the way through the bread.
- Fill the hollowed-out bread with the seafood and milk sauce and sprinkle the cheese over the sauce.
- Place the bread under the grill and cook until the cheese is melted.
- Serve immediately.
Family Favourites – Classic Street Foods – Popular Snacks
by : Tsung-Yun Wan