Recipe: Delicious Prawn Flavoured Fried Tofu

Prawn Flavoured Fried Tofu.

Prawn Flavoured Fried Tofu You can have Prawn Flavoured Fried Tofu using 20 ingredients and 5 steps. Here is how you cook that.

Ingredients of Prawn Flavoured Fried Tofu

  1. You need of A. The Tofu.
  2. You need 250 g of Cooked & Peeled Shrimp.
  3. It’s 3 of tubes Japanese egg tofu.
  4. Prepare 3 of eggs.
  5. Prepare 3 tbsp of corn flour.
  6. You need 2 of Firm tofu (500g).
  7. It’s 2 tsp of chicken seasoning pepper.
  8. Prepare 1 tsp of ground pepper.
  9. Prepare of B. The Chilli Sauce (Optional).
  10. It’s 3-5 of big red chilies – deseeded.
  11. Prepare 3 of bird eyed chilies (or more).
  12. Prepare 1/2 of big lemon – juiced.
  13. You need 1/2 tsp of chicken seasoning powder.
  14. Prepare 1/4 c of sugar.
  15. You need 1/4 c of water.
  16. It’s 1/4 c of peeled Garlic.
  17. It’s Pinch of salt.
  18. Prepare of Note:.
  19. Prepare 1 of . Use any type of sauce or store bought sauce for dipping. Here, we sometimes use either Vegemite or Brovil.
  20. You need 2 of . Dip this tofu in any sauce or make this one. Recipe for the sauce here is best served with steamed Chicken Rice.

Prawn Flavoured Fried Tofu instructions

  1. A – Prepare a steamer and leave to water in the steamer to boil. Line a square steaming tray with baking paper with two long sides overhang for easy lifting of the Cooked tofu later..
  2. Next, Place all ingredients in A into a food processor and blitz into a smooth paste. Pour this into a steaming tray. Cover steaming tray with aluminum foil. Steam for 30-35 minutes until set..
  3. Remove tofu from the tray once tofu is completely cool. Cut into small squares..
  4. Place enough corn flour in a bowl to coat each piece of cut tofu. Heat oil in a pan. Coat cut tofu with corn flour and transfer them straight to hot oil. Fry until golden brown. Place on a cooling rack. Make sure to put rack on a tray, this is to drain any excess oil. Serve with any sauce or simple chili sauce in B..
  5. B – Blend everything in B until it turns into a fine sauce. Refrigerate and use clean and dry spoon to scoop content when needed..

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