Tofu & Seaweed Prawn Balls In A Brown Gravy

Christmas is coming soon, so I’m rounding up my recipes to prepare for the festive season. Thinking of what to blog about from next weekend onwards, as well as the presents I need to start buying for everyone. I’ll need to spend less this year though, with an expected bulk expense coming up next year, but I think I should be able to manage. Am hoping that the bottles of Vanilla Kipferl that I will be baking will help to give most, if not everyone, a pleasant surprise this year!

But before that, a final Chinese / oriental dish first before the countdown for Christmas starts. This recipe of tofu and seaweed prawn balls is simple to make and can be made in advance if you are planning to serve your guests with them. Prepare the balls the night before, and right before your guests arrive, you can pan-fry the balls, heat up the gravy and serve them hot on time. They will taste great with just rice and a dish of nice sambal chilli to serve with.

Ingredients:

  • Prawn: 200g, deshelled (shells set aside), deveined
  • Firm tofu (tau kwa): 450g, pat dry
  • Japanese dried shredded wakame: 1/2 cup
  • Salt: 1/2 tsp
  • White pepper: to taste
  • Egg: 1
  • Oil: 2 tbsp
  • Oyster sauce: 2 tbsp
  • Sesame oil: 1 tsp
  • Sugar: 1 tbsp
  • Cornflour mixture: 1 tsp cornflour + 1 tbsp water

Method:

  1. Boil prawn shells in a pot of water to make prawn stock. Discard shells and set stock aside.
  2. Blend firm tofu with wakame and prawns in a blender.
  3. Add in salt, white pepper and egg. Blend quickly to mix.
  4. Roll into 12 balls.
  5. Heat oil in pan. Fry balls till evenly browned. Set balls on a serving plate.
  6. Boil together oyster sauce, 1 cup prawn stock, sesame oil, sugar & cornflour mixture.
  7. Remove from heat once sauce is thickened. Pour gravy over balls to serve.

Trick:

  • The dried shredded wakame was magical. Once they were mixed in with the tofu, they will start to soften and mix in very well with the rest of the ingredients. So don’t worry about them being dried in the first place.

Serving:
4 persons

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2 Responses to Tofu & Seaweed Prawn Balls In A Brown Gravy

  1. Thomas Young says:

    How much Firm Tofu goes into this recipe by weight? It says “2 big”, I don’t know what that means.

  2. cllism says:

    Hi Thomas, thank you for asking. I have meant 2 large firm tofus (as opposed to the smaller ones). They should weigh 450g in total. I have edited my post to make it clearer as well.

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