One-Pot Dishes

Tofu Shrimp Balls in Cream Sauce with King Oyster Mushrooms

Name: Tofu Shrimp Balls in Cream Sauce with King Oyster Mushrooms
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Tofu; 90 g Frozen shrimp meat; 30 g Onion; 1 g Ground ginger; 1 g Ground black pepper; 1 g Salt; 25 ml Cooking oil; 100 g King oyster mushrooms; 10 g Butter; 10 g All-purpose flour; 360 ml Milk; 1 g Salt; 1 g Ground black pepper; 2 g Dried parsley

두부 새우볼

Pan-fried balls of mashed tofu, chopped shrimp and onion, simmered with sautéed king oyster mushrooms in a light béchamel. Shrimp seasons the balls, potassium-rich king oyster mushrooms help flush out sodium, and their chewy texture makes up for the mild flavor.

📝 Step-by-Step Instructions

Pat the tofu dry and mash it with the back of a knife, finely chop the shrimp and onion, and cut the mushrooms into bite-sized pieces.

Tofu Shrimp Balls in Cream Sauce with King Oyster Mushrooms — step 1

Mix the tofu, shrimp and onion with the ginger, salt and pepper and shape into 25 g balls.

Tofu Shrimp Balls in Cream Sauce with King Oyster Mushrooms — step 2

Heat 25 ml of oil in a pan over medium heat and cook the balls for 10–15 minutes, turning, then remove.

Tofu Shrimp Balls in Cream Sauce with King Oyster Mushrooms — step 3

In the same pan, sauté the mushrooms for 5 minutes and remove.

Tofu Shrimp Balls in Cream Sauce with King Oyster Mushrooms — step 4

Lower the heat, add the butter and flour to the pan and stir for 3–5 minutes to make a blond roux, then add the milk and simmer for 10 minutes.

Tofu Shrimp Balls in Cream Sauce with King Oyster Mushrooms — step 5

Add the shrimp balls, mushrooms, salt and pepper, plate and sprinkle with parsley.

Tofu Shrimp Balls in Cream Sauce with King Oyster Mushrooms — step 6

📊 Nutrition Facts (per serving)

187.1Calories (kcal)

8.4 gCarbs

15.3 gProtein

10.3 gFat

288.1 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.