Stuffed Tofu Pok Balls with Chicken and Water Chest Nut Recipe

Previously, I cooked Stuffed Tofu Pok Balls with prawn meat but this time I added in chicken meat and water chest nut to change the fillings texture a little bit.
To see how you can turn the tofu balls inside out, please refer to my previous post.
These tofu balls with stuffing are good as finger food for parties or picnic outings. They taste good if eaten with chilly sauce.

Ingredients
Tofu Pok, 10 pcs

Fillings
Onions, 1 pc, chopped finely
Water Chestnut, 2 pcs, chopped finely
Sesame oil, 1/2 teaspoon
Light soya sauce, 1 tablespoon
Salt to taste
Corn flour, 3 teaspoon
Pepper, 1/2 teaspoon
Prawn meat, 100gms, minced
Chicken meat,  100 gms

Make a small cut on the tofu pok and turn it over. Mix all the filling ingredients together. Stuff the tofu with the fillings mixture. Deep fry the tofu pok balls in hot oil until they turned golden brown. Drain away excess oil. Serve with chilly sauce.