Wrap tofu with a piece of muslin cloth, then place a heavy object on top (I used a thick chopping board) to squeeze out the moisture from the block, for about 30 minutes.

Place ground pork, 60g diced prawns, egg and tofu in the food processor together with the seasoning (except spring onion and the remaining prawns). Blend tofu mixture coarsely and not too fine (otherwise you got difficulty wrapping in the filling), then transfer to a bowl. Add in spring onion and prawns with more pepper, mix well.

Place about 2 teaspoon of the tofu mixture in the middle of the wrapper and moisten the edge with little water. Fold it up over, use your fingers to make a small pleat on one side of the wrapper until completely sealed like a crescent shape. Repeat the same until you use up the ingredients.

Add 2-3 tablespoons oil into heated pan (best to use a non stick flat frying pan), place in the guo tie and fry them at medium heat until the bottoms till crisp and golden brown, about 2-3 minutes.

Pour 1/4 cup of water from the sides of the pan. Cover with a lid and reduce to low heat. Cook guo tie for another 3-5 minutes or till fully cooked. You may add a little more water if it dries up quickly and before the guo tie are done cooking.

Serve guo tie immediately with dipping sauce. (shredded ginger and black vinegar).