Stuffed Bean Curd Puffs

I have been thinking about what dish to cook out of minced meat and prawns??? As I was flipping through the pages of some old recipe books, all of a sudden a recipe struck my mind "Stuffed Bean Curd Puffs!"  This recipe from SEASHORE - Meatballs and Dumplings, Page 36 gave me great inspiration. Thus, the next morning, I grab a packet of Bean Curd Puffs from the wet market and here's what I've created.  With the remaining filling mixtures I roll it into meatballs, deep-fried and serve them side by side with the fried stuffed bean curd puffs.  Not to mention, I served it with the freshly home-made Thai Sweet Chili Sauce.

Ingredients:

A packet of bean curd puff

Oil for deep frying

Fillings:

1 1/2 cup minced pork

A handful of prawns (peeled, deveined and cut into small cubes)

1 tbsp carrot (chopped)

1 tbsp corn flour

1/2 tbsp light soy sauce

Drizzle of sesame oil

Salt and pepper (to taste)

Methods:

1. Mix all the filling ingredients in a bowl and knead till firm.  Set aside.
2. Slit the center of the bean curd puffs lengthwise and turn them inside out carefully. Stuff fillings into the bean curd puffs.
3. In a deep wok heat oil and deep fry stuffed bean curd puffs using medium heat until cooked and crispy on the outside.
4. Dish and drain on kitchen paper.
5. For the remaining filling mixtures, roll into balls and deep fry until cooked and golden.  Dish and drain on kitchen paper.
6. Serve the fried stuffed bean curd puffs and meatballs in a serving dish along side with Thai Sweet Chili Sauce.
7. Enjoy!