Easy Salmon Bean Curd Balls Recipes

Easy Salmon Bean Curd Balls Recipes


This combination of delicately seasoned salmon and bean curd makes a light and palate-pleasing dish.

  • 200 g (7 oz) salmon fillet, coarsely chopped

  • 280 g (9 oz) bean curd

  • Handful of mitsuba leaves or parsley with stalks attached

  • 2 fresh shiitake mushrooms, stems discarded and caps very finely shredded

  • 3 cm (11/4 in) carrot, cut in matchsticks

  • 1 cloud-ear fungus, soaked until swollen and very finely shredded

  • 1 egg, lightly beaten

  • 1/2 teaspoon salt

  • 2 teaspoons light soy sauce

  • 1 teaspoon sugar

  • 5 teaspoons corn flour

  • Oil for deep frying


  • 4 tablespoons light soy sauce

  • 2 teaspoons Japanese mustard paste

  1. Put the chopped salmon in a bowl. Soak the bean-curd in water for 1-2 minutes, drain in a cloth-lined sieve, then squeeze out excess moisture by wrapping the bean curd in the cloth and twisting tightly. Add this to the salmon.

  2. Separate the stalks from the mitsuba or parsley and chop finely, keeping the whole leaves aside. Add 1-2 teaspoons of the chopped stems to the salmon and bean curd, then add all other ingredients except oil and accompaniments. Mix well and shape into small balls.

  3. Deep fry in hot oil, turning frequently, until golden brown and cooked. Drain and put in individual serving baskets. Spray the mitsuba or parsley leaves with a little water, then clip in additional corn flour. Deep fry in hot oil for a few seconds until the coating sets. Garnish the salmon balls with the fried mitsuba and accompany with side dishes, each containing 1 tablespoon of soy sauce with teaspoon of mustard.

  4. Serve this easy salmon bean curd balls recipes immediately.

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