Japanese Beancurd Pocket Salad

Yummy Bakes | 8:00 PM |

This is adapted from a Cooking for Kids book by Pancy Seng. We have not had this for a while.


2 hard-boiled eggs
150g potatoes (boiled, peeled & diced)
50g tomato (seeds removed then diced)
100g prawns (boiled, shelled and cut into halves)
50g lettuce (rinsed and tear into pieces)
1/2 large onion (cut into rings)
1/2 carrot (peel, boiled and diced)
150g Japanese cream
10 soy bean puffs (taupok)

1. Shell eggs and cut egg white into small cubes, Leave the egg yolks aside for later use.

2. Mix egg white, potatoes, tomatoes, prawns, lettuce, onion and carrots together. Add salad cream and blend well before adding in mashed egg yolks.

3. Stuff taupok with the salad mixture.
Creative alternative:

Replace taupok with bread and turn this dish into a creative sandwich! Choose wholemeal bread for extra flavour and nutrients.



  1. WOW! This looks so yummy! Oiishi nei!

  2. Brilliant way to serve...looks beautiful and delicious!

  3. Anncoo - Yes, indeed oiishi nei...

    Mary - beautiful to the eyes and nice to the taste bud too.


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