Fried Tofu Balls

This can be eaten as snack dipped in Thai sweet chilli sauce or eat as a dish with rice and soup. Here I made cabbage soup - the simplest of all :P

 

 

 

Recipe is from Indonesian recipe book by nutrition and healthy food enthusiast Wied Harry

What you need:

150g prawn (just the meat)
100g minced chicken
150g firm tofu, mashed
3 tbsp grated carrot (or turnip)
1/2 tsp white pepper powder
1/2 tsp salt
2 tbsp fried onion, pulse in a chopper
1 tsp fried garlic, pulse in a chopper
2 tbsp finely chopped chinese parsley
4 tbsp tapioca flour
1 egg, beaten
vegetable oil for frying

For the soup:
4 cloves of garlic, minced
2 tbsp vegetable oil, for sautéing
1L chicken stock
1/4 tsp sugar
1/2 tsp white pepper powder
1 tsp salt
1 tsp light soya sauce
half small cabbage - sliced

For garnish:
chopped chinese parsley
chopped spring onion

Method:

1. Mix prawns, chicken, tofu and carrot. Add in pepper, salt, fried onion, fried garlic, parsley, flour and egg. Mix well
2. Heat oil on a wok. Spoon batter (a tbsp each) and deep fry til golden brown. Drain
3. For the soup: Sautee garlic til fragrant, set aside. Boil stock, add in sautéed garlic, sugar, salt, pepper and soya sauce. Bring to boil and remove from heat
4. Arrange tofu balls in a bowl, pour the soup over. Sprinkle with parsley and spring onion
5. Serve immediately

I'm submitting this post to Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Mich from Piece of Cake at this post

 

 

This post is also for Cook-Your-Books #5, an event hosted by Joyce from Kitchen Flavours