These nam yee tofu meatballs are soft and moist inside with crispy edges. They are tasty, not salty if you think they are because of the nam yee. When you chew it slowly, there is a kind of fragrance.These can be pre-fried and fried again just before meal time for added crispiness. I strong recommend to fry them twice cos' they do not stay crispy for long.
Recipe adapted from my selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]
2 blocks soft beancurd [tofu] - mashed and drained in a colander to remove excess water
200 gm minced meat
1 tsp chopped garlic
3 stalk spring onion - chopped
some chopped carrots - optional
2-3 pieces red fermented beancurd [nam yee]
1 tsp each sugar and light soy sauce
dash of pepper and sesame seed oil
1-2 tbsp cornflour
- Mix and combine all the ingredients. Stir until sticky, swet aside.
- Heat oil in pot, scoop a spoonful of batter into medium hot oil in batches. Fire until firm, cooked but not brown.
- Remove, reheat oil and return fried nam yee meatballs to fry again until the edges are crispy and golden brown.
- Dish up, serve immediately with sweet chilli sauce.