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Tian Bu La
Taiwan
Taiwan adapted Japanese tempura into something entirely new. Found at every night market alongside oyster vermicelli.
Taiwanese tempura — fish paste and tofu formed into shapes, deep-fried and served in a sweet-savory dipping sauce. The adapted Taiwanese interpretation of the Japanese original.
Prep
15 mins
Cook
15 mins
Difficulty
Easy
Calories
500 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
300gfish paste or surimi
100gsilken tofu
2spring onions, chopped
1 tspsesame oil
oilfor frying
sweet soy sauce and soy saucefor dipping
Method
1
Mix fish paste with tofu, spring onion and sesame oil. Shape into logs, balls or sheets.
2
Deep-fry at 170°C until golden and cooked through, about 5 minutes.
3
Serve with sweet soy dipping sauce.
Chef's Tip
Work the fish paste until it is slightly sticky — this builds the elastic texture.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.