Recipe Ingredient
- 250g soft beancurd
- 120g shelled prawns, minced
- 40g chicken fillet, minced
- 4 water chestnuts, chopped
- 1 tbsp chopped spring onion
- 2 eggs
- Seasoning
- 1/2 tsp chilli powder
- 1/2 tsp chicken stock powder
- 1/2 tsp salt
- 1 1/2tbsp cornflour
- 1/2 tsp pepper
- Batter (combined)
- 50g tapioca flour
- 20g plain flour
- 10g rice flour
- 2 tsp baking powder
- 1 1/2 tsp chilli powder
- 1 tsp coriander powder
- 100ml water
- 50g oil
- Dipping sauce (combined)
- 2 tbsp plum sauce
- 4-5 tbsp Thai chilli sauce
- 1 tbsp sugar
- 1 tbsp lime juice
- 2 tbsp water
Instructions
- Mash beancurd then place in a sieve and squeeze out excess water. Combine with prawns, chicken, water chestnuts and spring onion. Add seasoning to mix.
- Lightly grease several ceramic spoons. Fill the spoons with the mixture and steam for 10 minutes. Leave to cool then remove the steamed beancurd from the spoons.
- Coat the mixture with batter and deep-fry until golden.
- Serve the pieces with dipping sauce.
