(serves 4-6)
- One-third packet (approx. 170g) of "Seawaves Cuttlefish Paste 海威苏东酱” (from NTUC frozen section)
- 8-10 Prawns (peeled, deveined, minced)
- 2 boxes Tofu (ideal for frying type)
- 2 Eggs (beaten)
- 6-8 Water Chestnuts (chopped and squeeze off juice)
- Carrot, Spring Onions, Coriander/Chinese Parsley (all finely chopped)
Marinate (estimation only)- 3 tbsp Light Soy Sauce
- 2 tbsp Fish Sauce
- 1 tbsp Sesame Oil
- 1 tsp Salt
- 2 tsp Sugar
- 3 tbsp Corn Flour
- Pepper
Coating
- Rice Flour (粘米粉) : Corn Flour ~ Ratio 2:1
Steps
1. Remove tofu from box; pat dry, mash it finely with cleaned hand or fork. Set aside.
2. Mix all ingredients except tofu and eggs in a big bowl. When evenly mixed, add mashed tofu {pour away tofu water if there is} and beaten eggs. Season the mixture with marinate and mix well.
3. Prepare a baking tin or plate suitable for steaming, line it with parchment paper {or grease it with oil, but much easier with parchment paper}. Pour mixture into tin and steam it with high heat for about 20 mins or until cooked.*
{* To play safe, before I steamed the whole tin of tofu, I steamed a tiny amount first to check taste. I then adjusted seasoning accordingly before steaming the whole lot.}
4. Remove from steamer, drain off water in the tin (if any) and let tofu cool down before frying {when hot, tofu breaks easily if not handled carefully}. If time permits, best to chill it in the refrigerator for about an hour or longer to let it set and harden a little for ease of cutting and frying later on.
5. When ready to fry, prepare a wok/pan for deep frying. Cut tofu into preferred size, pat dry with kitchen towel before coating it with the flour mixture. Gently press the tofu down to have it evenly coated.
6. Then deep fry tofu till its outside is crispy and golden brown. Ready to serve with dips like mayonnaise, sweet black sauce, Thai sweet chilli with lime juice or simply on its own. Enjoy!
