Stuffed Tofu Puff 酥炸豆腐包

This is one of the sides we like. It's juicy on the inside and crunchy on the outside.

The tofu puff helps to trap the oil during deep-frying so the inside is not oily and at the same time, the outside is crunchy.

I usually deep fry it twice so the outside is more crunchy. I will fry it before hand and when it's time to serve, I will deep fry it for just a little while again to make it more crunchy on the outside.

Ingredients:

• 10 small Tofu Puff
• 100g minced pork
• 100g fish paste
• 200g prawn, smashed
• a dash of Pepper
• 1 tsp sesame oil
• 1/2 tsp salt or to taste

How to do it:

1. Cut on a side of the tofu puff and gentle separate the inside.
2. Carefully turn the tofu puff inside out and set aside.
3. Mix all the ingredients together.
4. Stuff the inverted tofu puff with the mixed meat.
5. 'Tear' out some of the dried tofu on the tofu puff to cover the opening so the meat will not be exposed.
6. Deep fry till golden brown.
7. Drain on paper towel.
8. Serve.

Note:

• If you want the outer tofu puff to be more crispy, deep fry it again. This time deep fry it it in a shorter time to dry it.
• I didn't minced the prawn into paste-like as I like to still bite into it. It makes the filling has more bite to it.
• You can add in chopped waterchestnut in the filling for crunch.