Recipe Ingredient
- 280g firm white tofu, mashed
- 100g prawns, shelled and minced
- 1 egg, beaten
- (A):
- 1 tbsp corn flour
- 3 tbsp self-raising flour
- 30g minced carrot
- 2 tbsp chopped spring onions
- 1 tbsp finely chopped red chillies
- 50g button mushrooms, chopped
- Seasoning:
- 1 tbsp chicken stock granules
- 1 tsp sugar
- 1 tsp paprika
- 1/4 tsp salt concern
- 1/2 tsp pepper
- Wasabe Mayo Chilli Sauce:
- 3 tbsp mayonnaise
- 2 tbsp chilli sauce
- 2 tbsp wasabe
- A little lemon juice
- 1/2 tsp sugar
- Salt to taste
Instructions
- Combine prawns, tofu, egg and (A) in a mixing bowl. Mix until well blended. Stir in seasoning.
- Heat oil in a wok over a medium heat and fry heaped teaspoonfuls of the mixture until golden brown.
- Drain the fritters on absorbent kitchen paper towels and serve with wasabe mayo chilli sauce immediately. To make the dipping sauce, mix all the ingredients together and chill well in the refrigerator before use.