Fish Paste Tau Kee (Beancurd) by Mary Koh

Method:
Fish Paste : Mix all in a bowl:
Dodo fish paste 1 pkt (appx 180g)
4-5 table spoon of plain flour
1-2 eggs
Black & white pepper
Shaoxing wine
Sesame oil
A bit of garlic, ginger, onion, spring onion
Minced prawns (optional)

The Tau kee (dried beancurd) is bought from the dry goods wholesales opposite guan yin temple. It comes in a transparent bag, no name or label, all nicely cut up. You do not need to "treat it"!

Put a teaspoon of fish paste mixture in the center of the tau kee skin, fold and gently use both hand to "flatten" the tau kee.

Deep fry or air fry. I use the former. 

Notes:

* I didnt put a lot of mix per pcs coz I like it more crispy. 

* You can get this tau kee skin from the supermarket, not tat I know of

* I didn't buy Bobo paste coz its too saltish, this Dodo brand is still saltish but its still acceptable.

* You can buy your own fish paste from wet market, its healthier. 

* You can replace fish paste with minced chicken, minced pork just like wanton filling. You can even dice up all sorts of mushroom, sautee with butter!

* I freezed the balance 28 pieces. It can last 3-4 weeks.