Ingredients
200 g (about 7 oz) tofu, 20 g (about 1 large) egg, 50 g (about 1/3 cup) dried shrimp, finely chopped.
Seasonings
750 g (about 1 2/3 lb) peanut oil (75 g or about 1/3 cup will be absorbed), 50 g (about 1/3 cup) cornstarch, 25 g (about 2 tablespoons) sweet flour paste, 20 g (about 1 1/2 tablespoons) sweet and sour sauce, 10 g each of minced pickled ginger, Sichuan peppercorn salt, minced scallion, minced pickled kohlrabi, and minced cilantro, 5 g (about 1 teaspoon) Sichuan peppercorn powder, 4 g (about 3/4 teaspoon) salt.
Instructions
1. Steam the tofu in a steamer for 15 minutes, then remove and drain well. Mash the tofu with the flat side of a knife into a paste and transfer to a large bowl. Add minced pickled ginger, minced scallion, minced pickled kohlrabi, egg, minced dried shrimp, sweet bean paste, minced cilantro, salt, and Sichuan pepper, and mix thoroughly to form a filling. Shape the mixture into balls about 3.5 cm (1.4 inches) in diameter, roll them in dry cornstarch, and deep-fry in oil heated to 80% hot (about 350°F/175°C) for 1 to 2 minutes, then remove.
2. When the oil temperature reaches about 90% hot (approximately 375°F/190°C), add the meatballs back to the oil and deep-fry until golden brown, then remove and plate. Serve with a side of Sichuan peppercorn salt or sweet and sour sauce. This dish features meatballs that are crispy on the outside and tender on the inside, with a delicious flavor and a satisfying soft-crunchy texture.