Golden Ingots

With the Chinese New Year just round the corner, I tried out a new dish today, and would like to introduce it to my readers. As an avid fan of cooking shows as well as food-related ones, I pick up ideas now and then. My favourite channel, but of course, is the Asian Food Channel, but then again, it’s the one and only food channel on our local cable station.

While watching a certain programme in which they visited coffee shops where they suss out the best zhi char eats, this particular dish caught my eye, reason being it’s so simple to do! Who would have thought that just by turning a tau pok inside out, the tau pok would have a different texture altogether. If well-fried, the skin would be a lovely crisp. Great with a dip or on its own. I didn’t prepare a dip here.

Princess loved them and I am so glad. Here's what they looked like pre-cooked.

Ingredients -

Tau Pok or dried beancurd skin (small)

Minced Pork

Prawns

Water chestnuts

Spring Onions

Seasoning -

Soya Sauce

White pepper

sesame oil

corn starch

Method -

1. Cut water chestnuts into cubes, likewise cut prawns into same size as chestnuts.

2. Season meat with the above ingredients and add in prawns, chestnuts and spring onions.

3. Cut a slit on one side of the tau pok and turn it inside out gently.

4. Stuff it with filling & fry till golden brown.

Note : Sorry I do not have exact measurements for the above. I just went by the usual estimation method. The skin was a lovely crisp and it stayed that way for an hour at least, but they didn’t last long enough for us to find out if they went soggy. They were gone in minutes!