serves
2-4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2-4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Ep 2
episode • The Streets Hong Kong • cooking • 25m
G
episode • The Streets Hong Kong • cooking • 25m
G
Ingredients
- 500 g medium-firm tofu, cut into 2-3cm blocks
- ½ cup corn starch, for coating
- ½ cup potato starch, for coating
- 2 tbsp fine shrimp sauce
- 2 egg whites
- Vegetable oil, for frying
- Spring onions red chilli and coriander, chopped to garnish
Spicy Salt
- 1 tbsp table salt
- 1 tsp garlic powder
- 1 tsp white pepper
- 1 tsp five-spice powder
Instructions
- Add corn starch and potato starch in a tray and mix to combine. Set aside.
- Place the shrimp paste and egg whites into another tray, whisking to combine well. Add the tofu and gently coat it in the marinade. Coat the marinated tofu in the starch. Set aside for 5 minutes.
- Heat vegetable oil to 180°C.
- Place the tofu in the oil and fry for 3-4 minutes. You may have to do this in batches.
- Meanwhile, add the spicy salt ingredients in a small bowl, mix to combine.
- Place the fried tofu in a bowl lined with paper towel, allow to drain for a few minutes. Remove the paper towel and season with the spicy salt mixture, tossing to ensure the tofu is coated evenly.
- Place in your serving bowl, garnish with spring onion, chilli and coriander.
This recipe is from The Streets, Hong Kong on SBS Food.
Photography by Adrian Patra.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ep 2
