Crispy Stuffed Tofu Puffs

香粹炸豆卜

Stuffed Tofu Puffs (also known as Tau Pok) is very easy dish to prepare. Crispy on the outside and juicy on the inside. Below recipe serves 20 pieces.

Ingredients

10 tofu puffs

150g minced pork

100g prawns

1/2 teaspoon salt

Dashes of pepper

1 teaspoon corn flour

1/2 egg

1 tablespoon spring onion

2 water chestnuts (optional - for more crunchy filling)

Method

1. Cut the tofu puffs diagonally into halves, and gently turn the tofu inside out.

2. Devein prawns and smash them using back of knife/cleaver. This will make the prawn meat more crunchy.

3. Peel the water chestnuts and cut into small cubes. This step/ingredient is optional.

4. Add all the ingredients in a mixing bowl and stir using spoon/chop sticks in one direction until fully combined.

5. Fill each tofu puff with the fillings (step 4) and deep fry the puffs on medium heat until they are nice golden in colour. Transfer them to a wire rack to drain excess oil.

6. Serve hot. Although the tofu puffs will stay crispy for at least an hour, they are best eaten as soon as they are out of the wok. Enjoy!

Note: If there are leftover fillings, use a spoon to scoop them into balls and fry them.