Deep-fried firm beancurd nuggets

    This is one of our favorite dishes! It's crunchy (because it's deep-fried) and moist at the same time because it contains beancurd.


    Central Region, Singapore
    1 person made this


    • 2 tau gwa (firm beancurd), minced
    • 3 dried mushrooms, soaked until soft, diced fine
    • 100g minced pork
    • 1 egg white
    • 50g carrot, diced fine
    • ½ stalk spring onion, diced fine
    • 1 tsp sesame oil
    • 1 tsp light sauce
    • ½ cup flour


    1. Mix all the ingredients except the cornflour together until well-combined. Shape the mixture into 2 rolls of about 3cm in diameter.
    2. Prepare a wok 1/3 filled with water. Allow the water to boil. Once the water has boiled, lower the plate with the 2 rolls of beancurd mixture onto a metal support and steam for about 5 minutes. Remove from heat and allow it to cool.
    3. Cut the rolls into 2 cm thick slices. Roll in flour and deep-fry until golden brown. Serve.

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