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Fried Stuffed Soya Bean Cake
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225g prawns
1 handful beansprouts
6 pieces soya bean cakes
120g flour
1 egg
salt
pepper
oil for deep frying
Preparation :
Shell prawns, wash and drain.
Cut soya bean cakes diagonally into two, then make a deep slit for stuffing.
Wash beansprouts and cut into 2.5cm lengths.
Beat egg.
Put prawn and cut beansprouts into a fairly big bowl, add 120g flour, 1/2 teaspoon salt, 1/2 teaspoon pepper and the beaten egg, stir well.
Method :
Stuff the mixed ingredients into the soya bean cakes and put into hot oil for deep frying.
Reduce heat to medium or low, turn over the soya bean cakes often until brown and cooked. Dish out and drain the oil.
Serve with chili sauce or tomato sauce.
Note:
If there is left over stuffing add 1/2 teaspoon baking powder and stir well. Then scoop tablespoons of the mixture and deep fry in hot oil. Fry till brown, remove, drain oil and serve.
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