A hawker favourite for a mid-day snack! We made our version rojak sauce using prawn paste, gula melaka, belacan powder, chilli, and more. The fragrance from the torch ginger flower makes you crave for more with each bite. With a combination of crispy tau pok, crunchy vegetables with the sauce makes for a tasty snack.
10 tau pok
150g beansprouts
150g cucumber
5 tbsp prawn paste
50g gula melaka
1 tbsp tamarind paste mixed with 60ml water
½ tsp toasted belacan powder
1 tbsp chilli paste
2 tbsp minced torch ginger
1 tbsp finely diced red chilli
50g crushed toasted peanuts
20g toasted sesame seeds
2 tbsp kecap manis
Calamansi Juice of 2 limes
Mix well 5 tbsp prawn paste, 50g gula melaka, tamarind mixture, ½ tsp belacan powder, 1 tbsp chilli paste, 2 tbsp minced torch ginger, 1 finely diced red chilli, 50g crushed toasted peanuts, 20g toasted sesame seeds, 2 tbsp kecap manis and juice of 2 calamansi limes. Set aside.
Cut cucumber into thin strips.
Blanch beans sprouts for a second or two in hot water. Cool down in cold water. Drain set aside
Mix both cucumber and bean sprouts together in a bowl.
Place tau pok on pan or grill, and toast until both sides are crispy.
Cut a slit ⅓ way to make a pocket.
Stuff the tau kwa pockets with cucumber and bean sprouts. Repeat until all tau poks are stuffed.
Serve stuffed tau pok with rojak sauce.
