Deep-Fried Tofu Balls Recipe

2 pieces (10 oz)

1 stalk

2

5

7 oz

2

1

1/2 teaspoon

1/4 teaspoon

3 tablespoons

5 tablespoons

5 tablespoons

2

Tofu

Coriander

Dried Chinese Mushrooms

Water chestnuts

Shelled shrimp

Spring onion

Small piece of carrot

Salt

Pepper

Flour

Cornstarch

Bread crumbs

Egg white

• Mash tofu.

• Finely chop coriander.

• Soften the Chinese mushrooms in water, remove stems and chop finely.

• Remove skin from water chestnuts and chop finely.

• Devein the shrimp, wash, pat dry and mash.

• Chop carrot finely.

• Chop spring onions

• Mix tofu, coriander, mushrooms, water chestnuts, shrimp and carrot together.

• Add salt, pepper, onions, flour and 1 egg white,  mix well.

• Make small balls out of the tofu mixture.

• Coat with cornstarch.

• Coat again with egg white and crumbs.

• Put oil in wok.

• Deep-fry over low heat until golden brown and serve.