Kimball Stuffed Tofu Fritters

Ingredients

• For filling:
• 100g Kimball Angel Hair, cooked as per instructions on packaging
• 2 tbsp oil
• 3 cloves garlic, finely chopped
• 1 small carrot, finely shredded
• 2tbsp Kimball Oyster Flavoured Sauce
• 2tbsp Kimball Tomato Sauce
• Salt, to taste
• Pepper, to taste
• 30 pieces fried tofu puffs

• For batter:
• 150g rice flour
• 70g plain flour
• ½ tsp salt
• 1/8 tsp turmeric powder
• 1 cup water
• 1 Tbsp lime solution (air kapur)
• 3 kaffir lime leaves, finely shredded
• 2 cups oil, for deep frying

• For serving:
• 1 cup Kimball Thai Chilli Sauce

Method

1. Heat oil in a wok over medium heat and fry garlic until lightly browned. Add carrot, stir-fry 5 minutes before adding angel hair, Kimball Oyster Flavoured Sauce and Kimball Tomato Sauce. Season to taste with salt and pepper and toss together until well-seasoned.
2. Pierce a small hole in each of the tofu puffs and generously stuff each cavity. (This can be made 1 day ahead and kept refrigerated)
3. Combine batter ingredients in a mixing bowl to make a thin coating consistency. Heat oil in a wok to a depth of 4 cm. Dip stuffed tofu in batter and fry in batches in hot oil until crisp and golden brown. Drain and serve hot, accompanied with Kimball Thai Chilli Sauce.