Ingredients
- 10 tofu puffs
- 200 grams minced meat
- 100 grams assam fish paste
- 20 grams dried scallops
Seasonings
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon ground white pepper
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
Instructions
- Cut each tofu puff with am insertion using a pair of scissors. Using both hands, turn each tofu puff skin inside out. Set aside while we prepare the filling.
- Have the meat, fish paste and dried scallops to make the fillings.
- Rehydrate the cleaned dried scallops by soaking it in water for about 30 minutes untill they soften. Drain and retain the liquid. Using a fork, break the softened scallops into strips.
- Hand-mince the meat. First, cut the meat into thin slices on both sides. Then rotate it and dice it into small pieces. Lastly, chop to minced the meat and put it into a mixing bowl.
- Prepare the seasonings to marinate the minced meat.
- Place the minced meat, rehydrated scallop strips and assam fish paste in a large mixing bowl.
- Add in all the seasonings. Using your hand, stir to combine everything and mix well in one direction. Mix till the meat mixture comes together in a paste.
- Add a teaspoonful of filling and stuff it into the cut tofu puffs. Smoothen the filling with the back of the spoon and press the tofu skin together to make sure the filling is intact in the tofu puffs. Repeat for all the prepared tofu puffs.
- To deep-fry the stuffed tofu puffs, heat up the wok with cooking oil. Once the oil is hot enough, a steady stream of bubbles will appear from the submerged end of the chopstick.
- Put in stuffed tofu puffs and fry for 2 to 5 minutes on each side untill they turn golden, crunchy and browned at the edges before flipping them over.
- Dish out and drain them on kitchen towels before serving it.
- These crispy stuffed fried tofu puffs can be served on its own as a finger food. Taste great if you dip it into some sweet chilli sauce. Enjoy!
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