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 tbsp chopped coriander leaves
- Oil for deep-frying
Instructions
- 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.
- 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.
- 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.
