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
- 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.
