Fish Paste Stuffed Tofu Sheets ( Foo Pei )

When we had our 'yong tau hu', we surely order foo pei .The tofu sheets are so crunchy, while the fish paste are  chewy.
I remember once my ex-neighbour taught me how to make these foo pei, and it's been a very long time since I made those  foo pei.
Few days ago, with my kids in the house (school holidays), I made these foo pei.It's quite easy to make...
I just fold a single layer of tofu sheet.If you like you can fold more layers, or you can buy the thick tofu sheets. I used the thin layer tofu sheets. I like the chewy texture of these foo pei.

Ingredients:
400 gm flesh of the mackerel fish/ikan tenggiri
250 ml warm water 
1 tbsp salt
Tofu sheets
Oil for deep fry

Method:
Clean the mackerel fish, cleave and split one side , then repeat the other side.
Use spoon to scrap out the flesh, put it in a bowl
Mix salt and warm water, stir till the salt dissolve.
Cleaned your hand, squeeze the flesh,  keep adding salt water, 1 tbsp at a time.
Do this until the fish paste shinning.
( I used 100 ml salt water)

Wrapping Method:
Take a clean cloth or kitchen towel, scrub away the salt on the tofu sheets.
Cut the tofu sheets to become a small rectangle,depends on how big do you like.  
Put some fish paste onto the tofu sheets and wrap up.
Heat up oil and deep fry the wrapped fish paste, until golden brown.Serve.

Cleave and split....

Cleave and split the other side as well......see the blood? I should have cleaned it properly....lols

Take a spoon and scrap the flesh out.

Clean your hand and start to squeeze the flesh of the fish to become fish paste.

Adding salt water 1 tbsp at a time. I used 100 ml of salt water.

See, if you use hands , you can feel the bones, take it out.......

Not ready yet......

See the shinning surface? It's done....

Ready to wrap.....

Tofu sheets.....clean with a clean cloth or kitchen towels..

Cut the tofu sheets into rectangle, and ready to wrap.

Ready to deep-fry...

Chewy and yummy taste of foo pei.....