Tofu Prawn Fritters


280g firm white tofu, mashed
100g prawns, shelled and minced
1 egg, beaten

1 tbsp corn flour
3 tbsp self-raising flour
30g minced carrot
2 tbsp chopped spring onions
1 tbsp finely chopped red chillies
50g button mushrooms, chopped

1 tbsp chicken stock granules
1 tsp sugar
1 tsp paprika
1/4 tsp salt concern
1/2 tsp pepper

Wasabe Mayo Chilli Sauce:
3 tbsp mayonnaise
2 tbsp chilli sauce
2 tbsp wasabe
A little lemon juice
1/2 tsp sugar
Salt to taste


Combine prawns, tofu, egg and (A) in a mixing bowl. Mix until well blended. Stir in seasoning.

Heat oil in a wok over a medium heat and fry heaped teaspoonfuls of the mixture until golden brown.

Drain the fritters on absorbent kitchen paper towels and serve with wasabe mayo chilli sauce immediately. To make the dipping sauce, mix all the ingredients together and chill well in the refrigerator before use.

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