Tofu and Shrimp Fritters
Crispy Tofu and Shrimp Fritters: A Delicious Appetizer or Snack
These tofu fritters are incredibly crispy on the outside and deliciously tender on the inside, featuring succulent shrimp for an extra burst of flavor and texture. They make a satisfying appetizer, a perfect snack, or a delightful accompaniment to drinks. You can substitute cornstarch with flour if preferred. Please refer to the video for detailed instructions.
Main Ingredients- 300g firm tofu (firm or stewing type)
- 14 medium-sized cocktail shrimp
- 1 tablespoon salt
- Vegetable oil, for deep-frying
Cooking Instructions
Step 1
First, prepare the tofu. Cut the tofu into slices about 1.5 cm thick. Slicing the tofu according to the size of the shrimp will result in a more aesthetically pleasing and easier-to-eat fritter. Rinse the cocktail shrimp under running water and drain them thoroughly in a colander to remove excess moisture.
Step 2
Gently pat the tofu slices dry with paper towels to remove any remaining moisture. Excess water can cause the oil to splatter during frying and make the batter soggy. After drying, generously sprinkle 1 tablespoon of salt on both sides of the tofu slices for seasoning.
Step 3
To make it easier to insert the shrimp, carefully make shallow slits on the edges of the tofu slices. The slit should be slightly shallower than the thickness of the shrimp, ensuring it holds the shrimp securely. After making the slits, lightly press with paper towels again to remove any moisture, and sprinkle a tiny bit more salt.
Step 4
Evenly coat both sides of the tofu slices with potato starch (or flour). It’s important to apply a thin, even layer so the batter adheres well during frying. Gently shake off any excess powder.
Step 5
Lightly coat the tail end of each cocktail shrimp with potato starch (or flour). This will help the shrimp stay firmly in place when inserted into the tofu. Insert the shrimp into the slits you made in the tofu to secure them.
Step 6
Now, let’s prepare the crispy batter. In a bowl, combine the tempura flour and ice-cold water. Typically, the ratio of tempura flour to water is 1:1. For extra crispiness, use slightly less water and add 5 ice cubes. The cold temperature from the ice will make the fritters even crispier. Avoid overmixing the batter; a slightly lumpy texture will result in crispier fritters.
Step 7
Dip the tofu with the inserted shrimp into the prepared batter, ensuring it’s fully coated. Carefully place the battered tofu and shrimp into hot oil heated to 170-180°C (340-350°F). If you are using pre-cooked cocktail shrimp, frying once may be sufficient. However, for an even crispier result, you can fry them once, remove them to drain on a wire rack, let them cool slightly, and then fry them a second time.
Step 8
Once golden brown and crispy, remove the fried tofu and shrimp fritters from the oil and place them on a paper towel-lined plate to drain excess oil. They are best enjoyed immediately while hot! Serving with tartar sauce adds a delightful tangy and sweet flavor. Enjoy these as a wonderful appetizer or a hearty snack with a cold beer or your favorite beverage!
