|
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.
|