• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 1 piece soft beancurd (250g)
  • 70g fish paste
  • 70g shelled prawns, minced
  • 60g chicken fillet, minced
  • 3 water chestnuts, finely chopped
  • 1 tbsp chopped spring onion and coriander
  • 1 tbsp minced red chilli
  • A little dried sole fish, fried and finely pounded
  • 1 small egg
  • [Seasoning]
  • ½ tsp salt
  • ½ tsp sugar
  • ½ tsp pepper
  • [Crispy batter]
  • 4 tbsp plain flour
  • 3 tbsp cornflour
  • 2 tbsp rice flour
  • 1 tsp baking powder
  • ¼ tsp pepper
  • 1 tbsp oil
  • 100ml water to combine into a runny batter
  • [Chilli sauce (combined)]
  • 3 tbsp chilli sauce
  • 1 tbsp tomato sauce
  • Juice of 2 limes
  • 1 tbsp mayonnaise

Instructions

  1. 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.
  2. 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.
  3. Cut into squares or rectangular pieces then dip into prepared batter. Deep-fry in hot oil until crispy and golden.
  4. Dish out onto several layers of paper towels. Serve immediately with the chilli dipping sauce.

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