Monday, 13 July 2015

Crispy Stuffed Tofu Puffs 炸豆包球


After all my postings on desserts in the past week, I think it is only apt that I balance it up with some savouries. Therefore, today I am introducing a simple dish that is easily replicated. A common recipe in the Chinese kitchen - Crispy Stuffed Tofu Puffs. This dish makes a good appetizer or finger food. The trick is to deep-fry it until crispy. This is how I prefer to eat my tofu puffs. Deep-fried to crispy. You could practically hear the crunch. It is so delicious!




The good news is, you could practically put anything into these puffs. If you don't like pork and prawns as suggested, you could try using fish paste or squid paste. You could also add some water chestnuts for crunch. Just play with different ingredients to find the ideal stuffing for you. Enjoy!

Crispy Stuffed Tofu Puffs 炸豆包球

Makes 15-20 tofu puffs, cut into 2 (depending on how big your tofu puffs are, mine is long)

Filling

300gm finely minced pork (30% fats)
50 gm prawns, shelled and deveined and cut into small chunks
1 sprig of coriander, chopped finely
2 tbsp cornstarch
6 tsp water
3 garlic, minced
2 shallot, minced

Seasoning

1 1/2  tsp salt
1 1/2 tsp soy sauce
1 1/2 tsp sesame oil
3 tsp sugar
1 tbsp oil
pepper

Cooking Instruction

1. Cut tofu puffs into two and scrape off some of the whites. Turn inside out. Be careful when turning as to not tear the skin.

2. Combine all the ingredients in filling and and the leftover white tofu. Combine well. Using a spoon or your hands, mix and beat the ingredients until pasty. 

3. Use a spoon to scoop the filling into each tofu puff. Make sure it is well filled up.

4. Heat oil up to medium temperature and deep-fry until golden and crispy. Remove and drain in a strainer. Serve with your choice of sauce (I prefer sweetened chilli sauce).






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