• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 15 pieces tofu pok
  • 1 cup cornflour
  • Filling:
  • 220g shelled prawns, diced finely
  • 110g garoupa fish fillet, remove skin and bones, finely chopped
  • 105g chicken fillet, minced
  • 85g water chestnuts, diced finely
  • Seasoning:
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 3/4 tsp chicken stock powder
  • 1 tbsp sesame oil
  • 1 egg white
  • 1 tbsp cornflour


  1. Make a half slit in the centre of the tofu pok. Turn the tofu pok inside out carefully without breaking it.
  2. Combine all the ingredients for the filling in a mixing bowl and mix in seasoning.
  3. Throw the mixture against the side of the bowl two or three times until it is sticky and springy in texture.
  4. Spoon the filling into the cavity of the tofu pok. (Make sure the tofu pok is not broken but it should stay in shape.) Fill up into a ball.
  5. Dust the tofu pok balls with cornflour before deep-frying in hot oil until crispy and lightly golden. Drain from oil and serve with chilli sauce.

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