|18 – 20 pcs||Beancurd / ”Tofu pok” (fried tofu puff)|
|5 pcs||Crabstick, cut finely|
|200 g||Chicken, minced|
|1 stalk||Chinese celery, cut finely|
|2 cloves||Garlic, chopped|
|2 tsp||TUMIX® Chicken Stock Seasoning|
- Cut beancurd into 2 and turn it inside out to form the shape similar to those of a flower petal (skin is facing inward while the white inner tofu is facing outward. Do this gently to avoid breaking the beancurd). Separate the white inner tofu from its skin.
- Combine the rest of the ingredients with the White inner tofu.
- Stuff the mixture into the skin of beancurd. If the skin is broken, clip with a bamboo skewer (lidi).
- Deep-fry over low heat until it is crispy and ready to serve.