Name: Salmon and tofu balls
Cook time: 30 min
Total time: 30 min
Ingredients: 200 gram silken tofu; 400 gram can red salmon, drained; 2 spring onions, chopped finely; 2 centimetre piece fresh ginger (10g), grated; 1 clove garlic, crushed; 2 tablespoon plain flour; 1 tablespoon japanese soy sauce; 2 teaspoon mirin; 1 egg; vegetable oil, for deep-frying; 5 lemon wedges; Wasabi mayonnaise dipping sauce; 1 teaspoon japanese soy sauce; 1 teaspoon mirin; 1 teaspoon rice vinegar; 1/2 teaspoon wasabi paste; 1/2 cup (150g) mayonnaise

Ingredients

200 gram silken tofu

400 gram can red salmon, drained

2 spring onions, chopped finely

2 centimetre piece fresh ginger (10g), grated

1 clove garlic, crushed

2 tablespoon plain flour

1 tablespoon japanese soy sauce

2 teaspoon mirin

1 egg

vegetable oil, for deep-frying

5 lemon wedges

Wasabi mayonnaise dipping sauce

1 teaspoon japanese soy sauce

1 teaspoon mirin

1 teaspoon rice vinegar

1/2 teaspoon wasabi paste

1/2 cup (150g) mayonnaise

Method

1.To make wasabi mayonnaise dipping sauce, whisk sauce, mirin, vinegar and wasabi in small bowl until smooth; whisk in mayonnaise. Refrigerate until required.

2.Press tofu between two chopping boards with weight on top, one end; stand 25 minutes.

3.Discard skin and bones from salmon; coarsely mash in medium bowl. Stir in tofu, onion, ginger, garlic, flour, sauce, mirin and egg until combined.

4.Heat oil in large saucepan; deep-fry tablespoons of salmon mixture, in batches, until golden. Drain on absorbent paper.

5.Serve with dipping sauce and lemon wedges.

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