Side Dishes

Tofu & Seafood Balls in Shrimp-Honey Glaze

Name: Tofu & Seafood Balls in Shrimp-Honey Glaze
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 50 g Tofu; 14 g Squid; 14 g Cocktail shrimp; 15 g Potato starch; 10 g Korean pancake mix (buchim-garu); 20 g Egg; a little Cooking oil; 5 g Honey; 5 g Shrimp powder; 2 g Garlic; 2 g Green onion; 10 g Onion; 5 g Low-sodium soy sauce; a little Starch slurry

두부해물완자

Balls of mashed tofu, chopped squid and shrimp coated in starch and egg, pan-cooked and simmered with onion in a glaze of garlic, green onion, shrimp powder, honey and low-sodium soy sauce. Shrimp powder replaces salt for umami with less sodium.

📝 Step-by-Step Instructions

Mash the tofu and finely chop the squid and shrimp.

Tofu & Seafood Balls in Shrimp-Honey Glaze — step 1

Mix with some of the potato starch and shape into balls.

Tofu & Seafood Balls in Shrimp-Honey Glaze — step 2

Coat the balls in a mix of the remaining starch and pancake mix.

Tofu & Seafood Balls in Shrimp-Honey Glaze — step 3

Dip in beaten egg and roll in an oiled pan until cooked.

Tofu & Seafood Balls in Shrimp-Honey Glaze — step 4

Mince the garlic and green onion and mix with the shrimp powder, honey and soy sauce.

Tofu & Seafood Balls in Shrimp-Honey Glaze — step 5

Simmer julienned onion with the sauce, thicken with starch slurry and add the balls.

Tofu & Seafood Balls in Shrimp-Honey Glaze — step 6

📊 Nutrition Facts (per serving)

116.15Calories (kcal)

11.17 gCarbs

6.19 gProtein

5.19 gFat

209.76 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.