Simple to prepare!
These were perhaps one of the tastier snacks I had along the busy streets of Bali. I bought them from a young girl that prepared them in her big wok on one of the streets in Seminyak. I watched her carefully preparing these little fritters, but I had no idea how her seasoning paste was made which gave them a delicious fragrant and fluffy texture. I decided there and then that I had to learn to make them. The very next day I was on my way to a cooking school to learn how to prepare them.
Now, I make them at least once a week at home and as soon as they are done they are gone. They are truly delicious.
Do not be afraid … give them a go!
Deep frying is perhaps the most widely used cooking method throughout Indonesia, it requires a big wok to cook in and plenty of oil. You must use an oil that has a high heat tolerance, peanut, soy and corn oils are ideal. I know that today many people are afraid of deep frying anything but if it is done properly it is not unhealthy because the food does not absorb the excess oil.
These Tofu fritters are light and crispy . They make a tasty and nourishing vegetarian snack, a great appetizer, or a side dish with a more extensive Indonesian meal.
- 250 grams firm tofu
- 1 egg
- 2 Kaffir lime leaves, finely shredded
- 1/2 teaspoon salt
- 1 tablespoon fried shallots
- 2 tablespoons of flour
- 1/2 cup peanut oil
Ingredients for the Paste
- 1 garlic clove
- 3 teaspoons Galangal, finely chopped
- 1/4 teaspoon Shrimp paste
- 1 large red chilli, finely chopped
- 1 teaspoon coriander seeds
- 3 teaspoons palm sugar
- 2 tablespoons of kencur, finely chopped. If you can’t find Kencur, you can replace it with 1/2 teaspoon of ginger
- 2 teaspoons turmeric
- 3 candlenuts
- Blend the spices in a food processor first. Then add the Tofu. Blend all the ingredients for a few seconds until you have a soft paste.
- Or combine all the spices in a stone mortar and grind them into a very fine paste, then add the Tofu and keep grinding until you have a soft paste.
- Put the mixture in a big bowl and stir in the egg, fried shallots, shredded lime leaves, flour and sea salt. Mix all the ingredients well with your hands.
- Shape one rounded (heaped) tablespoon of the mixture into a patty and set aside. Repeat until the mixture is used up.
- Deep fry the fritters in moderate hot oil until golden brown. Remove and place them on paper towels to drain the excess oil.
- Serve them warm, with a dipping sauce of your choice.
- Kencur is a fragrant plant root smaller than Galangal. It is known as Pro Hom in Thai cooking. You can find it in the Asian markets, it can be frozen, dried or powder. This root is responsible for the distinctive taste of Balinese food.
- Serve the fritters immediately. When they are cold their flavour changes and the texture is not that crispy.
- You can serve them with a fruit relish such a plum. To be hones I just love to eat them on their own.