Deep-Fried Bean Curd, Prawn and Spinach Ball Coated with Bread Cubes

From Sensations, by Sam Leong.

Ingredients

1. Silken bean curd, 150g
2. Prawns, peeled, 80g
3. Spinach, blanched and chopped, 40g
4. Cheddar cheese, 4 20g-pieces
5. Oil, for deep-frying
6. White bread, crust removed and cubed, 100g
7. Salt, 1/4 tsp
8. Sugar, 1/2 tsp
9. Sesame oil, 1/2 tsp
10. Egg white, 1/2
11. Cornflour/cornstarch, 1/4 tsp
12. White pepper, 1/4 tsp

Instructions

1. Cut bean curd into small pieces.
2. Press through a fine mesh sieve into a bowl.
3. Chop prawns up until a pasty mixture.
4. Combine all ingredients (except cheese, oil and bread).
5. Divide into 4 portions and roll each portion into a ball.
6. Press each piece of cheddar cheese into each ball, and roll the balls to enclose the cheese.
7. Heat oil for deep-frying.
8. Coat balls with bread cubes and deep-fry over medium heat for 3 min until crisp and golden brown.
9. Drain well and serve hot.