Australian Table
Ingredients
Method
1.Drain tofu on paper towel for 10 minutes. Turn over, drain other side on fresh paper towel. Cut into cubes and drain again. Prepare noodles according to packet directions.
2.Meanwhile, place prawns, water chestnuts, green onion, cornflour and 1/2 teaspoon salt in a food processor. Pulse for 15 seconds, until finely chopped. Shape teaspoons of mixture into balls using 2 teaspoons, scooping from one to other.
3.Heat oil in a wok to 180°C, or until a cube of bread sizzles on contact. Fry prawn balls in batches for 1-2 minutes, until golden. Remove and drain on paper towel.
4.Reheat oil on high, until hot but not smoking. Fry tofu in batches for 1-2 minutes each side, until golden. Remove with a slotted spoon and drain on paper towel. Discard oil.
5.Reheat wok and stir-fry pak choy for 1 minute, until tender but still crisp. Add prawn balls, noodles, oyster sauce and sesame oil and stir-fry until heated through. Toss tofu through gently and serve.
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