HAKKA YONG TAU HU
Ingredients
- 700 gm fish meat (scraped from any preferred white flesh fish, my favourite is redbelly yellowtail fusilier) In Chinese is called doufu yu or fanshu yu or huang wei yu
- 4 tbsp tapioca flour (or can use arrowroot flour)
- egg white from 2 eggs
- 4 tsp salt
- 1 tsp white pepper
Steps
- Using a food processor, blend all the above ingredients for about 3 minutes.
- Add 1 cup chilled water and process till paste is smooth and sticky.
- Chill fish paste in fridge for an hour.
- Add in 350 gm minced pork plus 2 tbsp fish sauce (good quality at least N40)
- Mix well with hand.
- Fill with your favourite items.
This portion is enough to fill:
- 10 tau kwa
- 10 tau pok
- 30 dried shitake mushrooms
- 1 bitterguord
- 1 sheet bean curd skin (preferably less salt), cut into 24 pieces