Fujian Zha Shitou

Named playfully for their smooth, rounded appearance, these fried pork-and-tofu balls are a Quanzhou snack tradition. Silken tofu lightens the meat mixture, giving the interior a custardy softness inside the crisp shell — a textural combination that has made them a beloved quick bite across southern Fujian.

Serves: 4

Ingredients

• 200g (7 oz) minced (ground) pork
• 150g (5.5 oz) firm tofu, excess water pressed out
• 2 tbsp (30ml) light soy sauce
• 1 tbsp (15ml) Shaoxing rice wine
• 1 tsp (5g) sugar
• 1/2 tsp (2g) white pepper
• 1 tsp (5ml) sesame oil
• 2 spring onions (scallions), finely chopped
• 1 tbsp (8g) cornstarch, plus 3 tbsp extra for coating
• 1 egg, beaten
• Neutral oil for deep-frying (about 800ml / 3.5 cups)
• Light soy sauce mixed with chilli, to dip

Instructions

1. Crumble the pressed tofu into the minced pork in a bowl. Add soy sauce, Shaoxing wine, sugar, white pepper, sesame oil, spring onions, 1 tbsp cornstarch, and the beaten egg.
2. Mix vigorously in one direction for 2 minutes until the mixture becomes sticky and cohesive — this develops the proteins that hold the balls together.
3. Wet your hands and roll the mixture into balls about the size of a golf ball (roughly 30g / 1 oz each). You should get about 16 balls.
4. Roll each ball in the extra cornstarch to coat lightly. Place on a tray and refrigerate 15 minutes to firm up.
5. Heat oil to 170°C (340°F) in a deep wok. Fry in batches of 5–6 for 4–5 minutes, turning occasionally, until deep golden brown and cooked through. Drain on a wire rack.
6. Serve hot with a dipping sauce of soy sauce, a drop of sesame oil, and sliced fresh chilli.

Cook's Notes: Pressing excess moisture from the tofu is essential — wrap in a clean cloth and set a heavy pot on top for 10 minutes. The mixture should feel slightly tacky, not wet. Balls can be shaped and frozen raw for up to a month.