Friday, February 6, 2009

Pan-Fried Prawn Paste Tofu Patties

Since knowing how to make my own egg tofu, I have been trying out many tofu dishes for my Piggies , the Pan fried Prawn Paste Tofu Patties was another favourite one I cooked during the festive holidays. These patties have a crisp golden brown skin and a soft interior flavoured with prawn paste. We used to order this tofu dish from the restaurant whenever we eat out.

They tasted just as close as those from the restaurant , much to the delight of my two Piggies. They love tofu and anything related to tofu :))) . Serve it with thai chili sauce dipping or wasabi....after taking the first bite, I thought I had died and have gone to heaven. One word to describe it....HEAVENLY !!! Piggy's boy exact words " this is darn good " ^ *

This recipe is taken from the food magazine ‘ Flavours ’ March-April 2008 issue and I am now hooked on that particular issue becoz it has lots of tofu recipes which I am going to try them all out :P .

I tweaked it a bit. Instead of using dried scallops, I used minced meat and added carrots and bird’s eyechillies for extra oomph. The original recipe has oyster sauce poured over the crispy tofu but I do away with the sauce . My Piggies preferred them with dippings so that they can enjoy the crispness of the pan-fried prawn paste flavoured tofu patties.

Pan Fried Prawn Paste Tofu Patties– 4 servings

Ingredients for the patties:
1 Grade A egg

1 roll (150gm) of Japanese egg tofu
100 gm prawn paste
5 gm coriander, finely chopped
5 gm dried scallops, shredded
1 teaspoon plain flour

** I added a bit of minced meat, carrot and chillies.

Oil for pan frying
( * * If eaten without sauce, add some salt or chicken stock powder
on the tofu patties mixture before frying them for taste

Sauce * I omitted the sauce
200 ml superior chicken stock
1 tbsp oyster sauce
½ tsp sesame oil
10 g tapioca flour, mixed with a little water
4 stalks siew pak choy - cooked


1. To prepare the tofu patties : In a large bowl, combine the egg, mashed Japanese egg tofu, prawn paste, chopped coriander, dried scallops and flour.
2. Mix thouroughly. For a springy texture, throw the paste at the side of the bowl a few times.
3. Heat a wok until smoking hot, then add oil for pan-frying. Using a oiled spoon, scoop the paste into the hot oil. Pan-fry on both sides until golden brown.
4. Remove and drain on paper towels.

To prepare sauce:

Heat wok over high heat; add chicken stock, oyster sauce and sesame oil. Add the tapioca flour mixture, bring to a boil and remove from heat.

Arrange the cooked siew pak choy on a plate around the fried tofu patties and pour the sauce over the patties and serve.

Enjoy and have a nice day :))



  1. Ooh, these look delectable. I'd love to try these. Bookmarked: thanks!

  2. Oh it looks so custardy and yummy inside!

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  4. Hi,
    you're have a most interesting blog, with many simple to make recipes ; ). For this dish, may i ask whether the prawn paste is the same as those that is used to make rojak, or?

  5. ya lor... is your prawn paste ready-made or ownself prepare one?


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