Ingredient and Portion
5-Spice Seafood Tofu (五香海鲜豆腐)
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If you will serve this as a snack on its own, you may want to slightly reduce the amount of salt. If not, then you can follow the recipe to the letter.
Novice
30 mins
2 tubes silken tofu (you can also mix with egg tofu)
300g fish paste
100g prawn, minced with knife
50g shredded carrot
1 egg
1 tsp salt
1 tsp 5-spice powder
Dash of pepper
Corn flour for coating
300g fish paste
100g prawn, minced with knife
50g shredded carrot
1 egg
1 tsp salt
1 tsp 5-spice powder
Dash of pepper
Corn flour for coating
Method
1. Mash tofu in a big mixing bowl. Add salt, 5-spice powder & pepper to season.
2. Add in fish paste, minced prawn, carrot and egg. Mix well.
3. Spread mixture out onto a greased tray, about 2.5 cm thick and steam on medium-high heat for 10 mins.
4. Cut into strips or desired size when completely cool. The tofu pieces are soft, handle carefully.
5. Coat each piece of tofu with corn flour and fry in HCP till golden brown.
6. Drain away excess oil and serve with mayonnaise or sweet chilli sauce.
2. Add in fish paste, minced prawn, carrot and egg. Mix well.
3. Spread mixture out onto a greased tray, about 2.5 cm thick and steam on medium-high heat for 10 mins.
4. Cut into strips or desired size when completely cool. The tofu pieces are soft, handle carefully.
5. Coat each piece of tofu with corn flour and fry in HCP till golden brown.
6. Drain away excess oil and serve with mayonnaise or sweet chilli sauce.
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