Name: Pork, prawn and tofu fritters with salted chilli sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 26
Ingredients: 250gm coarsely minced pork; 250gm uncooked prawns, coarsely chopped; 100gm firm tofu, cut into 2cm dice; 4 garlic cloves, finely grated; 2cm piece ginger, peeled, finely grated; 1 spring onion, finely chopped, plus extra thinly sliced; ½ cup coriander, finely chopped (loosely packed); ¼ cup garlic chives, finely chopped (loosely packed); 1 tbsp soy sauce; 1½ tsp Sichuan pepper, roasted, crushed; 120 ml vegetable oil; Salted chilli sauce; 300 gm long red chillies, coarsely chopped; 5 garlic cloves, finely chopped; 2 cm piece of ginger, finely chopped; 2 tsp caster sugar; 1½ tbsp sea salt flakes; 1½ tbsp apple cider vinegar

Pork, prawn and tofu fritters with salted chilli sauce

Salted chilli sauce adds a powerful kick to these pork, prawn and tofu fritters.

Serves 26

Prep

20M

Cook

15M

Total

35M

Skip to Recipe

The salted chilli sauce is a great addition to almost any dish and handy to have in the fridge at all times. Minced chicken also works well in place of the pork for these fritters. Begin this recipe two days ahead to ferment the sauce.

Ingredients

250gm coarsely minced pork

250gm uncooked prawns, coarsely chopped

100gm firm tofu, cut into 2cm dice

4 garlic cloves, finely grated

2cm piece ginger, peeled, finely grated

1 spring onion, finely chopped, plus extra thinly sliced

½ cup coriander, finely chopped (loosely packed)

¼ cup garlic chives, finely chopped (loosely packed)

1 tbsp soy sauce

1½ tsp Sichuan pepper, roasted, crushed

120 ml vegetable oil

Salted chilli sauce

300 gm long red chillies, coarsely chopped

5 garlic cloves, finely chopped

2 cm piece of ginger, finely chopped

2 tsp caster sugar

1½ tbsp sea salt flakes

1½ tbsp apple cider vinegar

Method

Main

1.For salted chilli sauce, pulse ingredients in a food processor to just combine. Transfer to a sterile container or jar, cover and leave at room temperature to ferment, stirring occasionally with a sterile spoon, until small bubbles appear (24-48 hours; this will depend on room temperature). Sauce will keep in the refrigerator for up to two weeks.

2.Combine pork, prawn, tofu, garlic, ginger, spring onion, coriander, garlic chives, soy sauce and Sichuan pepper in a bowl and season to taste. Refrigerate for 30 minutes for flavours to develop.

3.Heat 30ml oil in a frying pan over medium heat and fry tablespoonfuls of mixture, turning once, until golden and cooked through (2-3 minutes; be careful, hot oil will spit). Cover and keep warm, and repeat in batches with remaining mixture and oil. Scatter with spring onion and serve with salted chilli sauce.

Drink Suggestion: Fresh young riesling Drink suggestion by Max Allen
Notes

Styling by Alice Storey

Styling by Emma Knowles

Ingredients

Method

Main

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