In addition to cooking traditional Hakka Yong Tau Foo (see previous post here for recipe), we also made prawn paste tofu puffs.
For this, we actually used the pre-made prawn paste we got from Fish For It! We also used the famous tofu puffs we bought from Bentong (see post here).
We kept this recipe really simple as we wanted to maintain the integrity of the prawn taste. So, simple seasoning of salt with corn starch it is!
We really loved it! As the paste is made from fresh wild-caught Sualo prawns – the simple seasoning of salt was enough to accentuate the fragrant prawn taste.
It worked very well with the tofu puffs (for its neutral taste) but not so much with bitter gourd. It should work well with fried fuchuk (beancurd sheets) and white tofu. The 200g paste yielded 12 tofu puffs and bittergourd slices for us.
For videos and step-by-step process, check out our Instagram post here.
![Prawn paste tofu puffs [Recipe]](https://i0.wp.com/thokohmakan.com/wp-content/uploads/2020/08/20200628123014_IMG_8283-scaled.jpg?fit=683%2C1024&ssl=1)
Prawn paste tofu puffs [Recipe]
Course: Lunch, Dinner, SnacksCuisine: ChineseDifficulty: Easy2
servings20
minutes15
minutesEasy-to-make tofu puffs stuffed with fresh and succulent prawn paste.
Ingredients
200g high quality prawn paste
1tsp corn starch mixed with 2tsp water
1 tsp salt
2 tbsp water
2 tofu puffs
cooking oil
Directions
- Mix the prawn paste, corn starch mix, water and salt. Combine well.
- Make a slit at one side of each tofu puffs. Place some paste into the cavity.
- Heat up oil in pan over medium heat. Fry the tofu puffs until brown and slightly charred, and filling is thoroughly cooked.
- Remove and place puffs on kitchen towel remove excess oil. Serve with chilli/sweet sauce as dip.
