‘Strong arms are the secret for good food,’
Start by making the bumbu spice paste. Roughly chop all the fresh ingredients, then grind to a paste either with a pestle and mortar or in a food processor (with a just little water if needed to help the blades turn). Don’t make it too smooth - some chilli flecks are good here.
Transfer the bumbu to a large bowl and add the tofu. Mash together with a fork. Add the lime leaves, spring onion, celery leaves and two of the eggs. Mix well to a scrambled egg texture.
Form the tofu into slightly squashed golf balls, working gently. You want them strong enough to hold together, but don’t squeeze too hard, which will make them dense rather than fluffy.
Serve the crisp fritters with sambal and napkins.
© 2019 All rights reserved. Published by Murdoch Books.