• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
Print

Recipe Ingredient

  • 250g soft beancurd
  • 120g shelled prawns, minced
  • 40g chicken fillet, minced
  • 4 water chestnuts, chopped
  • 1 tbsp chopped spring onion
  • 2 eggs
  • Seasoning
  • 1/2 tsp chilli powder
  • 1/2 tsp chicken stock powder
  • 1/2 tsp salt
  • 1 1/2tbsp cornflour
  • 1/2 tsp pepper
  • Batter (combined)
  • 50g tapioca flour
  • 20g plain flour
  • 10g rice flour
  • 2 tsp baking powder
  • 1 1/2 tsp chilli powder
  • 1 tsp coriander powder
  • 100ml water
  • 50g oil
  • Dipping sauce (combined)
  • 2 tbsp plum sauce
  • 4-5 tbsp Thai chilli sauce
  • 1 tbsp sugar
  • 1 tbsp lime juice
  • 2 tbsp water

Instructions

  1. Mash beancurd then place in a sieve and squeeze out excess water. Combine with prawns, chicken, water chestnuts and spring onion. Add seasoning to mix.
  2. Lightly grease several ceramic spoons. Fill the spoons with the mixture and steam for 10 minutes. Leave to cool then remove the steamed beancurd from the spoons.
  3. Coat the mixture with batter and deep-fry until golden.
  4. Serve the pieces with dipping sauce.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *