300g tofu, grated (I use Tonzu organic tofu)
2 makrut (kaffir) lime leaves, ribs removed, and leaves finely shredded
1 large free-range egg
neutral oil such as rice bran, sunflower or grapeseed oil, to deep-fry
1 teaspoon coriander seeds
2 candlenuts (or 4 blanched almonds)
2 cloves garlic
1 long red chilli, de-seeded and roughly chopped
2 teaspoons finely grated ginger
3 teaspoons finely grated fresh turmeric (or 1⁄2 teaspoon ground turmeric)
1 teaspoon coconut sugar
1⁄2 teaspoon fine sea salt
4 long red chilies, de-seeded and roughly chopped
3 shallots, roughly chopped
6 cloves garlic
4 candlenuts (or 8 blanched almonds)
3 medium tomatoes, roughly chopped
1 & 1⁄2 teaspoons fine sea salt
1⁄3 cup peanut oil

These flavour-packed fritters are best eaten screaming hot and still crispy straight from the pot, so be sure to make the tomato sambal ahead of time. Candlenuts need to be cooked before consuming, so don’t be tempted to have a nibble.


1.Blend or pound the spice paste ingredients in a small food processor or mortar and pestle to form a rough paste.
2.You don’t want it completely smooth, a little texture is good.
3.Transfer to a bowl, add the grated tofu and shredded lime leaves.
4.Using a fork, mash the mixture together until it resembles scrambled eggs.
5.Stir through the egg.
6.Heat at least 2.5 cm of oil in a small saucepan over a medium- high heat.
7.To test if it’s hot enough, place the end of a chopstick into the oil – it should sizzle and bubble instantly around the wood.
8.Shape tablespoonfuls of mixture using two spoons, then drop them gently into the hot oil, 2-3 fritters at a time.
9.Cook for 45-60 seconds, or until they’ve risen to the surface and are golden brown.
10.Remove with a slotted spoon and transfer to a paper-towel lined plate.
11.Repeat with remaining mixture, then serve immediately with tomato sambal.
12.To make the tomato sambal, combine all the ingredients except the peanut oil in a food processor and pulse until it reaches the consistency of tomato salsa.
13.Heat the oil in a small saucepan over a medium-high heat, add the tomato mixture and bring to the boil.
14.Reduce the heat and simmer for 5 minutes, or until reduced and thick.
15.Taste and add more salt if needed.
16.Leftovers can be stored in a fridge in a covered container for 1 week.

Recipes, food styling & dish photography Emma Galloway

Leave a Reply

Your email address will not be published.