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.
400 gm flesh of the mackerel fish/ikan tenggiri
300 ml water
1/2 tbsp salt
Oil for deep fry
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.
I used about 10 tbsp of salt & water mixture.
Do this until the fish paste becomes springy and shinning.
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.