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- Mash soft beancurd in a mixing bowl. Add fish paste, minced chicken fillet and prawns. Add water chestnuts, spring onion, coriander, chilli, egg, pounded sole fish and seasoning. Mix and stir until well combined.
- Pour the ingredients into a lightly greased 18cm x 18cm square tray. Steam for 15-16 minutes or until set and cooked. Set aside to cool completely.
- Cut into squares or rectangular pieces then dip into prepared batter. Deep-fry in hot oil until crispy and golden.
- Dish out onto several layers of paper towels. Serve immediately with the chilli dipping sauce.