Monday, 15 April 2013

Beancurd Ball by Eleanor Lim

BeanCurd Ball Recipe


200g Firm BeanCurd (I use egg tofu)
200g Shrimps (shelled and chopped)
100g Minced Pork
1 tbsp Chopped Spring Onion (can omit)
1 tbsp Chopped Shitake Mushroom
1 tbsp potato flour
salt and pepper (to taste)
oil for deep frying

1/2 cup fish maw (cut into small strips) (Can replace with shredded crabmeat)
1/4 shitake mushroom (shredded)
1 cup chicken stock (no stock can use water)
1 tbsp potato flour (mixed with 2 tbsp water for thickening)
1 egg white (beaten)
salt and pepper

1. Mash beancurd in a big bowl and add in all ingredients except potato flour, mix well.
2. Shape mixture into balls and coat evenly with potato flour before deep-frying till golden brown.
Drain and put on a serving plate.
3. Heat up 1 tbsp of oil in a wok and stir-fry the mushrooms.
4. Pour in chicken stock and fish maw strips and stir well. Thicken sauce with potato flour mixture.
Stir in egg white, pepper and salt (to taste), and mix well.
Pour the sauce over bean curd balls and serve while hot.

PS: In the photo, I also added in crabsticks (my kids' fav), so it's up to you to create your own extra ingredients.

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