Ingredients:

• 200g Woh Hup Pineapple Sweet & Sour Sauce
• 20pcs small fried bean curd, cut into half and turned inside out
• Vegetable oil for deep frying
• 1 tsp minced garlic
• 50ml water
• Fresh coriander and spring onion for garnishing

Filling:

• 300g minced chicken
• 100g minced fish meat
• 3 water chestnut, chopped
• 1tbsp chopped spring onion

Marinade:

• 1 tbsp Woh Hup Premium Light Soy Sauce
• 1 tsp Woh Hup Pure Sesame Oil
• ¼ tsp Pepper

Preparation:

1. Thoroughly mix filling with marinade and season for 30 minutes.
2. Stuff bean curd with marinated filling tightly.
3. Deep-fry stuffed bean curd in hot oil until golden brown. Dish and drain.
4. Leave 2 tbsp oil in wok, add in garlic and stir fry until fragrant.  Add in Woh Hup Pineapple Sweet & Sour Sauce and water and bring to boil. Toss in cooked bean curd and stir well.
5. Garnish and serve.