Crispy Homemade Seafood Tofu
A delicious blend of seafood and bean curd, deep-fried to golden perfection.
Ingredients
- 2tubes egg bean curds
- 100gground pork
- 100gprawn paste
- 200gmackerel fish flesh
- 2tbspchopped carrot
- 1tbspchopped coriander
- 1tbspchopped spring onion
- 3tbsptapioca flour
- 1tspsalt
- 1/2tbspsugar
- 1tspwhite pepper
- Some tapioca flour for coating
How to make Crispy Homemade Seafood Tofu
Cut egg bean curd into halves and line an 8-inch square steaming tray with a piece of plastic wrap.
In a food processor, pulse mackerel and prawn until a paste forms and transfer the fish paste and minced prawn.
Combine all the ingredients and seasoning in a big mixing bowl, mash everything with a potato masher or blend it with a food processor.
Transfer the bean curd mixture onto the steaming tray, level the surface with a spatula or the back of a spoon, and press to compress.
Steam over medium heat for 20 minutes. Let it cool completely or keep in the fridge overnight.
Heat some oil in a wok. Cut the seafood bean curds into squares, coat evenly with tapioca flour, and deep-fry in hot oil until golden brown.
Tips & Tricks
Ensure the oil is hot enough before deep-frying to achieve a crispy texture.
You can prepare the bean curd mixture a day ahead and store it in the fridge.
Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...