Recipe Ingredient
- 1 piece Japanese egg tofu
- 100g diced prawns
- 100g fish paste
- 1 tbsp red chilli, seeded and minced
- 1 small egg, beaten
- Seasoning
- ¼ tsp salt
- ½ tsp chicken stock granules
- 1/8 tsp pepper
- 1/8 tsp ground black pepper
- 1 tbsp cornflour
- Dipping sauce
- 4 red chillies
- 2 bird´s eye chillies (optional)
- 2 cloves garlic
- Thumb-sized piece young ginger
- 2 kasturi limes, seeds removed
- 1 tbsp sugar or to taste
- ¼ tsp salt
- 2 tbsp lime juice
- 1 tbsp sesame oil
Instructions
- Mash tofu in a mixing bowl and stir in prawns, fish paste, chilli, egg and seasoning ingredients.
- Heat wok with enough oil. Dip a perforated ladle into the hot oil then remove and add 2 tbsp combined paste ingredients. Return the ladle to the hot oil. Shake it slowly to release the set tofu pancake. Once it is released into the oil, allow the pancake to swim around to crisp up. Repeat with the remaining paste using the same hot ladle.
- Serve with the dipping sauce.
- To prepare the dipping sauce: Process all the ingredients in a food processor until fine. Place in a serving bowl and serve with the tofu pancake pieces.
