Ever since we got married, I forbid my husband to buy a deep fryer. Reason being he likes to use the fryer to fry chicken wings, burger patties and sausages for supper or as a snack before he got married. It's so unhealthy that I didn't want that bad eating habit to continue after marriage.
However - as I discover over the years - having a deep fryer does has its benefits. It greatly helps when I am cooking multiple dishes which I need to use the wok for both deep frying and stir fry. If I do it one by one, it will take up a lot of time. Also, a deep fryer means more recipes to try out.
Finally, we got ourselves a Christmas gift last year - a Tefal Versalio Deluxe, a multicooker with deep frying function. Took me another 2 months before using this fryer :)
I was inspired by this recipe from Kuali website, but have modified the ingredients and method slightly.
Ingredients (Serves 3 - 4 pax)
8 pieces tofu pok/tofu puffs
1 cup conflour
150g shelled prawns, diced finely
250g minced pork
1 carrot, finely diced
1/2 tsp white pepper
1/2 tsp salt
1/2 tsp sugar
1 tbsp sesame oil
1 egg white
1 tbsp cornflour
- Cut tofu puffs into halves.
- Turn the tofu puff inside out carefully without breaking it.
- Scrap out the filling from the tofu puff.
- Combine all the ingredients for the filling in a bowl and mix in seasoning.
Throw the mixture against the side of the bowl two or three times until it is sticky and springy in texture.
- Spoon the filling into the cavity of the tofu puff. (Make sure the tofu puff is not broken but it should stay in shape.) Fill up into a ball.
- Dust the tofu pok balls with cornflour before deep-frying in hot oil until crispy and lightly golden. Takes around 5 minutes when using the deep fryer.
- Drain from oil and serve with chilli sauce.
Here's my first attempt at this using the deep fryer :
I realised how convenient cooking has become with this deep fryer. I should attempt to try back my sweet and sour pork dish for a 2nd time, since I failed miserably the last time around!