I like this dish a lot. In fact I made a bit more and freeze some of it up so the next time I wanted to eat this all I have to do and take it out of the freezer and fry them up. You must be thinking why I like to freezer most of my food rather than eating them fresh. Well, I don’t cook everyday especially our Asian type of food and when I do I usually cook a bit more and freeze them up so I can have it anytime I want. It is usually dishes that freeze well like rendang, curries, stew, soup, curry puffs and etc. So now you know why I need two fridges when there are just two of us ha ha..
Anyway, back to this dish. My mom used to make this dish for us. When I called her last week on her birthday I asked her how to make this dish and she told me roughly what she put in it. I gather all the ingredients and made this the following day. The squares turn out really well. They were crispy on the outside, nice and moist on the inside.
1 block medium soft tofu
250 grams peel and deveined shrimps
100 grams ground meat – pork or chicken
1 tsp salt
1 ½ tbsp corn flour
1/2 tsp pepper
3 spring onions – finely diced
1 tbsp chopped coriander
1 small carrot – finely diced
4 tbsp cornstarch
1. Mash the tofu, put it on a cheese cloth and try to squeeze out as much moisture as possible.
2. Chopped or blend the shrimps into fine paste. In a large mixing bowl, mix the shrimps paste, tofu, ground meat and all the rest of the ingredients. Mix really well, cover and set it aside to marinate for 15 minutes.
3. In the meantime, prepare the steamer. Bring to water to boil. Grease and line an 8” x 8” square pan with plastic wrap.
4. Pour the mixture into the pan, even the top out and steam it over medium high heat for 15-18 minutes. Remove from steamer and let it cool completely.
5. Cut it into 1 ½” or 2” squares. Heat up some vegetable oil for deep frying. Lightly dust the squares with cornstarch and deep fried them until golden brown. Serve warm with some chili sauce.