• 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. 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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