釀豆卜 (STUFFED TAUFU POK)
Ingredients :-
20 pieces taufoo pok or deep-fried beancurd puffs
For Filling :-
100g minced chicken
100g ready fishpaste
100g shelled prawns (diced)
200g yambean or sengkuang (chopped)
2 tablespoons grated carrot
2 tablespoons chopped spring onions
2 tablespoons tapioca flour
1 egg
Seasoning :-
1 teaspoon salt
1 teaspoon sugar
Dash of pepper
Dash of MSG
A dizzle of sesame oil
1. Scald taufu pok in boiling water to eliminate any oily odour. Romove, cool, squeeze off excess water.
2. Cut a cross and turn taufu pok inside out. Trim edges neatly.
3. Combine filling with seasoning. Stir in one direction until a sticky texture is obtained. Stuff into no.(2).
4. Heat up sufficient oil to deep-fry no.(3) over medium heat till filling is cooked and exterior becomes golden. Keep turning when deep-frying taufu pok.
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