These crispy tofu puffs (tau pok) are delicious with the tofu puff skin inside out and stuff with filling. The outer skin still stayed very crispy even after being deep fried for an hour. You can treat this as a finger food or as a snack and normally it is served with a chilli dipping sauce. I’m sure that anyone who has tried this will give their thumbs up.
You may want to ask me where I got tofu puffs. Well, I got the little square tofu puffs (tau pok), a box of 12 pieces from Cold Storage and coincidentally, I saw prawn paste available at Sheng Song. The prawn paste is not fully minced but with some prawn cubes inside. This makes it easier and saves time clean and chopping the prawns. So I bought some minced pork and fish paste as well to make these crispy tofu puffs. Just combine them together with seasoning and stuff it into the tofu puffs, then deep fry.
Crispy Tofu Puffs
Ingredients
- 30 pcs tofu puffs - tau pok
Filling
- 200 g fish paste
- 150 g prawn paste
- 150 g minced pork
- 1 stalk spring onion - finely cut
- 2 stalk corriander leaves - finely cut
Seasoning
- 1/2 tsp chicken powder
- 1/4 tsp salt
- 1 tsp sugar
- 1/2 tbsp oyster sauce
- 1/2 tbsp hua tiao chiew - Chinese cooking wine
- 1/2 tbsp corn starch
- dash of pepper
Instructions
- Combine all the filling ingredients together and mix well, then add seasoning and mix well again, chill in the fridge for 15 minutes or longer.
- Cut each tofu puff with a pair of scissors and turn it over. Stuff in prepared fillings.
- Heat up oil for deep frying. Put in stuffed tofu puffs and deep fry at medium low heat for 3-5 minutes until golden brown and crispy.
- Dish and drain on kitchen paper. Serve hot with chilli sauce.
香脆豆腐卜
这是一道很简单的小点心，一点都不复杂。只要把豆腐卜反面酿入馅料拿去炸到酥脆，配上辣椒酱，就可以享用了
材料：
- 30粒 豆腐卜
馅料
- 200克 鱼胶
- 150克 虾胶
- 150克 肉胶
- 1根 青葱，切粒
- 2根 芫荽， 切细
调味料：
- 1/2茶匙 鸡精粉
- 1/4茶匙 盐
- 1茶匙 糖
- 1/2汤匙 麻油
- 1/2汤匙 耗油
- 1/2汤匙 花调酒
- 1/2汤匙 玉米粉
- 胡椒粉，适量
做法：
- 先将馅料搅拌均匀才和调味料充分拌匀。然后放入冰箱腌制15分钟或更久。
- 用剪刀把豆腐卜剪开，然后反转再将馅料酿入即可。
- 烧热油，然后转入中低，放进酿好的豆腐卜炸3-5分钟至金黄色及酥脆。
- 捞起沥干油分，配上辣椒享用。