Recipe Ingredient
- 15 pieces tofu pok
- 1 cup cornflour
- Filling:
- 220g shelled prawns, diced finely
- 110g garoupa fish fillet, remove skin and bones, finely chopped
- 105g chicken fillet, minced
- 85g water chestnuts, diced finely
- Seasoning:
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 tsp sugar
- 3/4 tsp chicken stock powder
- 1 tbsp sesame oil
- 1 egg white
- 1 tbsp cornflour
Instructions
- Make a half slit in the centre of the tofu pok. Turn the tofu pok inside out carefully without breaking it.
- Combine all the ingredients for the filling in a mixing bowl and mix in seasoning.
- Throw the mixture against the side of the bowl two or three times until it is sticky and springy in texture.
- Spoon the filling into the cavity of the tofu pok. (Make sure the tofu pok is not broken but it should stay in shape.) Fill up into a ball.
- Dust the tofu pok balls with cornflour before deep-frying in hot oil until crispy and lightly golden. Drain from oil and serve with chilli sauce.
