Coffin Bread Recipe
Coffin bread is a night market snack that originates from Tainan which is a city located in the South of Taiwan. Coffin bread gets it’s name due to the way we cut out the bread and create a lid, making it look like a coffin with a lid.
The great thing about coffin bread is you can put pretty much anything you want inside of it. For this particular recipe I decided to go for a seafood mix covered with cheese but you can also eat a sweet version of this which is shown elsewhere on this blog.
There’s not really a lot else you can write about this dish but it looks unique, is fun to make and is extremely delicious. Easily one of my favourite night market dishes from Taiwan.
Hope you like this.
- 1 small tin loaf bread uncut
- 2 tbsp peas
- 2 tbsp carrot dice same sizes as the peas
- 80 g prawns
- 100 g mixed seafood available in most supermarkets
- 1 small onion chopped finely
- 10 g cheese grated
- 1.5 tsp salt
- 1.5 tbsp butter
- 2 tbsp plain flour
- 1 pinch white pepper powder
- 1 cup milk
- Cook carrot and peas in a small pot of water until soft and leave it on aside.
- Heat up a sauce pan and melt butter, sauté onion until it softens and add flour into it. Mix even then sauté it with really low heat for 20~30 seconds, make sure it is mixed properly.
- Added a small quantity of milk once and gently use whisk to whisk the flour and milk together until no lump inside of it.
- Add seafood, carrot and pea to step 3 above. Mix evenly and keep stir it in case the sauce will burn on the bottom.
- After seafood is cooked just leave it aside. Heat up 3 cups of oil into a deep sauce pan by middle gas power and the oil temperature reach 120c.
- Cut the bread into 5cm thick and square shape then we deep fry it in the oil until it turn to nice golden brown colour.
- Use a small knife to cut the lit out and dig out all bread inside of it but keep the bottom and don’t dig it through.
- Fill the bread with the seafood and milk sauce we made and sprinkle the cheese on the top, Grill it until the cheese melt then it’s ready to serve.