Got this recipe from an old cookbook. In the original recipe, in the fish paste, they add:
chopped water chestnuts
diced spring onions
chicken stock granules
dash of sugar, sesame oil and pepper
Thankfully, I found some raw fish paste at a local supermarket that was already seasoned. Besides, I didn't want to buy a whole bag of water chestnuts, so I didn't add that either.
So, very simple. Just cut a tau pok into half and flip it inside out.
Using a teaspoon, stuff in the fillings.
Heat up oil for deep-frying, put in stuffed tau pok and deep-fry till until golden brown and crispy. Dish and drain, serve hot with chilli sauce. YUM YUM!