Fried Shrimp Puffs
The Meatmen
May 23, 2019
Crispy and light on the outside, sweet and tender prawn filling on the inside. This dish makes for a great snack for any occasion. What makes it great is that the puffs stays crispy for a long time, and for us it’s our go to choice when paired with a couple of drinks. Serve it with sambal chilli mix with a squeeze of calamansi juice or sweet soy sauce for those who do take spicy food.
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Ingredients
Adjust Servings
| 2pack beancurd puff (Approximately 12-16 puffs) | |
| 400g prawns ( shelled) | |
| 3tsp potato starch | |
| ¼tsp salt | |
| dash of pepper | |
| ½tsp chicken powder | |
| 2tsp Shaoxing wine | |
| 1tsp sesame oil | |
| 3Tbsp Chopped spring onions | |
| Sambal Chilli & Calamansi juice |
Directions
1.
Mince 200g of the prawn meat and cut 200g into small pieces. Put in a mixing bowl.
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2.
Season the mince prawns with potato starch chicken powder, shaoxing wine, sesame oil, salt and pepper.
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3.
Scoop and throw the prawn mixture from a height, repeat this action for a few times.
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4.
Mix in prawn pieces and chopped spring onions.
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5.
Cut a slit in the middle of beancurd puffs
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6.
Add prawn filling into beancurd puffs.
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7.
Deep fry in hot oil until golden brown.
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8.
Seave with sambal chilli & calamansi juice (optional).
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