Prawn, Tofu and Eggplant Fritters

Name: Prawn, Tofu and Eggplant Fritters
Yield: Serves 8
Cuisine: Chinese
Ingredients: 200 g bean curd, drained; 50 ml fish sauce; 6 green onions, sliced into fine rounds; 3 tablespoons coriander leaves, finely shredded; 500 g raw prawn meat, diced; 2 × 200 g eggplants (aubergines); 2 × 200 g eggplants (aubergines); 2 teaspoons freshly ground white pepper; 1 tablespoon coriander roots, minced; 3 green bird’s-eye chillies, minced; 6 cloves garlic, minced; 40 ml vegetable oil; 1 punnet coriander cress, snipped; vegetable oil, for deep-frying; beaten egg, for dipping

Preparation info

Serves
8

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Inspired by dim sum snacks where bean curd or eggplant is stuffed with prawn paste, I adapted the idea to make these delicious sandwiches. They can also be made as bite-size canapes – just cut out smaller rounds from the eggplant.

Ingredients

2 × 200 g eggplants (aubergines)
beaten egg, for dipping
vegetable oil, for deep-frying
1

Asia
China
Snack
Sandwich
Fish course
Pescatarian
Gluten-free

Method

To make the prawn paste, heat the oil in a wok and fry the garlic, chilli, coriander root and pepper for about 30 seconds until fragrant. Add the fish sauce and toss over heat for a few seconds to combine. Remove from the heat and cool, then stir in the sliced green onion and shredded coriander. Blend the prawn meat and bean curd to a paste in a food processor. Add the spice base and blend unti