You will need...
- 4 Block extra firm tofu
- 1 lb. raw shrimp, peeled and minced
- 1 cup Fish Paste (鱼浆sold at Asian Grocery stores)
- 1cup cornstarch
- 1 cup green onion, chopped
- 1 Tbsp. fresh ginger, minced
- 2 Tbsp. Soy Sauce
- 2 Tbsp. Sugar
- pinch of salt to taste
- Vegetable oil for cooking
- In a large mixing bowl, combine shrimp, fish paste, green onion, ginger, cornstarch, soy sauce and sugar together, mix with a fork until all ingredients blend well. Add pinch of salt if you like a little more bold taste. (Tip: you may cook a small bite of filling in the microwave to test if the taste is OK).
- Cut Tofu into 1-inch square blocks, then empty the center with a melon baller or small spoon. Fill the center with the filling. Fill the rest of the Tofu squares before start cooking.
- In a large omelet pan or wok on medium high heat, add about 1 Tbsp. cooking oil just enough to cover the bottom of the pan lightly. Place the filling side down 1st and pan fry until turn lightly brown. Turn to other sides, sprinkle little salt and cook until all sides turns golden brown.
- Serve with steamed rice.
