RECIPE > APPETIZERS > CRAB AND TOFU DUMPLINGS Print

CRAB AND TOFU DUMPLINGS

Ingredients:

2 tsp. Mae Ploy Yellow Curry Paste

115g Frozen white crab meat, thawed

115g Tofu

1 egg yolk

2 tbsp. Rice flour or wheat flour

2 tbsp. Spring onion (scallion), green part only, finely chopped

2 cm Fresh root ginger, grated

2 tsp. Light soy sauce

1/4 tsp. Salt

Vegetable oil, for deep-frying

The Dipping Sauce (mix together)

2 tbsp. Mae Ploy Sweet Chilli Sauce for Seafood

2 tbsp. Mae Ploy Plum Sauce

Instructions:

1. Press the tofu through a fine strainer with the back of a tablespoon.

2. Mix the tofu and crab meat together with Mae Ploy yellow curry paste in a bowl until combined.

3. Add the egg yolk, rice flour/wheat flour, spring onion, ginger and soy sauce. Season with salt.

4. Mix the mixture thoroughly to form a light paste.

5. Line a baking sheet with kitchen paper.

6. Heat the vegetable oil in a wok or frying pan to 190°C / 375°F.

7. Meanwhile, shape the crab and tofu mixture into thumb-sized pieces.

8. Frying with medium heat for 1-2 minutes or until golden on both sides.

9. Drain on the kitchen paper and serve with dipping sauce.