Crispy Southern Rocklobster, Mushroom and Tofu Parcels

Makes approximately 54 portions

Ingredients

100g cellophane noodles
20g shredded black wood fungus
10g dried, sliced shitake mushrooms
2 Southern Rocklobster tails finely sliced
10g spring onion cleaned and finely sliced
2 teaspoons light soy sauce
2 teaspoons fish sauce
400g fresh, soft tofu
1 1/2 tablespoons ginger/garlic finely minced
54 fresh bean curd sheets cut into rectangles 140mm x 120mm
Wilted chives and small spring onions

Method

Soak the cellophane noodles in hot water for 10 minutes and drain thoroughly.
Soak the fungus and mushrooms until they are softened then drain well.
Mix all ingredients together.

To Serve

Wrap approximately 2 tablespoons of filling into a square of bean curd sheet and tie with a wilted chive. Lay on paper towel - deep fry in hot oil until crispy, and serve with an orange and chilli dipping sauce.

Copyright © text, recipes and images Southern Rocklobster Limited and Ann Oliver 2009