1 block of tofu, about 14 oz. or 400 g., medium or firm
¼ pound shrimp, shelled and deveined
1 tablespoon carrot, finely grated
2 tablespoons pancetta, finely chopped (see Note)
1 tablespoon oyster sauce
1 tablespoon corn starch
2 tablespoons scallions, chopped
1 tablespoon cilantro, chopped
½ teaspoon salt
1 egg, lightly beaten
oil for frying
Instructions
Soak the dried mushrooms in water until soft, about 30 minutes. Cut off the stems and mince the caps.
Mash the tofu with a fork or a potato masher (see Photo 3).
Use a cleaver or a food processor to chop the shrimp into a fine paste (see Photo 4).
Combine the tofu, the shrimp and all the remaining ingredients except the egg. Mix until well blended, about 1-2 minutes.
Stir the egg into the mixture.
Fill porcelain soup spoons with the tofu mixture: use a metal teaspoon to scoop the mixture into the porcelain spoons; shape the mixture with the back of the teaspoon.
Place the filled porcelain spoons on a plate. Each plate can accommodate about 6 porcelain spoons (see Photo 5). Steam for 5 minutes.
Remove the plate from the steamer and allow to cool for a few minutes.
Using a metal spoon, carefully pry the tofu mixture out of the porcelain spoons.
Heat a skillet and add enough cooking oil to coat the surface. Fry over medium heat for three minutes on each side. The surface should be a golden brown and slightly crisply.
Makes 18-24 fritters that will serve 4-6 people in a multicourse dinner.
Serve immediately.
Notes
1. Bacon bits, Virginia ham, or any dry ham can be substituted for the pancetta.
2. Utensils used in this recipe: steamer, skillet, spatula, cleaver or chef's knife, grater, potato masher or fork, mixing bowl, porcelain soup spoons
Recipe by Mom's Chinese Kitchen at https://www.momschinesekitchen.com/pipa-tofu/