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

Recipe Ingredient

  • 200g tapioca, cleaned and peeled
  • 100g chicken, roughly minced
  • 60g minced prawns
  • 35g chopped onion
  • 2 tbsp finely chopped carrot
  • 1/8 tsp salt
  • Dash of freshly ground black pepper
  • ¾ tsp white pepper
  • ½ tsp chilli powder
  • ½ tsp chicken stock granules
  • 1 tbsp chopped coriander leaves
  • Oil for deep-frying


  1. Cut the tapioca into small pieces then put into an electric blender. Add just enough water and blend until fine. Remove and put tapioca pulp on a piece of clean muslin cloth. Squeeze out excess liquid.
  2. Mix tapioca pulp, minced chicken and prawns, carrot and onion together in a mixing bowl. Add salt, pepper, black and white pepper, chilli powder and chicken stock granules. Mix well then add coriander leaves. Shape mixture into walnut-sized balls, then flatten them into patties.
  3. Heat 2-3 tablespoons oil in a non-stick saucepan and pan-fry the patties in batches, turning them over occasionally until golden brown. Drain on crumpled paper towels and serve immediately.

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