I saw this tempting dish at the little teochew and minty's kitchen and hesitated to doing it because its deep frying. But dont know what else to cook, forget about the oiliness ...
This is a very crispy and delicious dish and can be served as finger food during parties. I added some chestnuts to give that extra crunch.
300g prawns, shelled, deveined
1 tsp cornstarch
1 egg white, beaten
1 tsp sesame oil
2 tbsp finely chopped chinese parsley or coriander
salt & pepper to taste
tofu puffs (blanched with boiling water to get rid of the oil)
- To prepare filling: minced prawns and combined with all the ingredients.
- Squeeze the tofu puffs dry and make a slit in each of the puff. Turn the puff inside out to make a small cavity. Stuff the puffs with the prawn paste.
- Deep fry under medium heat until golden brown and crispy. Drain well.
- Serve with chilli sauce or mayonnaise or your favourite dipping sauce.