Tofu and Shrimp Balls

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Squeeze the water out of the tofu and mash it with the back of a knife; finely chop the shrimp and onion, and cut the king oyster mushrooms into bite-size pieces.
2. Season the mashed tofu, chopped shrimp, and onion and mix well, then pinch off portions (25 g each) and roll them into balls.
3. Heat a pan over medium heat, add the cooking oil (25 ml), and cook the tofu shrimp balls evenly for 10-15 minutes, then remove.
4. In the same pan, stir-fry the king oyster mushrooms for 5 minutes and remove.
5. Reduce to low heat, add the butter and flour to the same pan and stir-fry for 3-5 minutes to make a blond roux, pour in the milk, and simmer for 10 minutes.
6. Add the cooked tofu shrimp balls and mushrooms, salt (1 g), and ground black pepper (1 g), transfer to a bowl, and sprinkle with parsley flakes (2 g).