Sunday, 18 May 2008

Deep Fried Gold Coin Puffs

(From Y3K Recipes Issue No.5 – March/ April 2002)
Recipe provided by Datuk Lim Bian Yam, Master Of Chefs
Copyright of Y Three K Publisher. All rights reserved.
570g mashed beancurd (approximately 10-12 pieces)
4 tsps tapioca flour
1 tsp lye water/ alkaline water
4 eggs (approximately 55g each)

Mix all ingredients together. Use a tablespoon to drop mixture into hot oil. Deep fry till it becomes golden brown.

Dipping Sauce:
5 chillies (seeded, cut into 1/2 and blanch)
7g ginger (minced)
5-6 pips garlic (pounded)
1 tsp salt
1 tsp sugar
2 tsps light soy sauce
8-10 tbsps stock or water
2 tbsps groundnut oil/prawn oil
You can blend the above sauce.