Guilty pleasure: Crispy Fu Chuk with fish paste filling

Frying the Fu Chuk Fish Paste Squares.

When you think of beancurd or tofu, it’s really not very exciting. But what about crispy beancurd skin stuffed with savoury fish? Doesn’t that sound truly appetising?

Crunchy on the outside, warm and chewy on the inside, this dish, known as Fu Chuk, is yum!

Added to a Chinese-style clear soup or eaten as a snack dipped in a sweet and spicy sauce takes it up an extra notch.

Deep fried beancurd skin stuffed with fish paste is commonly found in Chinese soups, yong tau foo or in dim sum eaten on it’s own with sauce. It is delicious!

While it is easily found in many restaurants and hawker stalls in Malaysia, there’s nothing quite like making it fresh at home. You’ll be able to eat it piping hot and extra crispy.

Best news of all is that making these crispy stuffed and fried beancurd munchies is not difficult at all.

Crispy Stuffed Fu Chuk

We were lucky enough to have guest home cook Susan Chan share her family recipe. While you certainly can go that extra mile and make the fish paste from scratch, this recipe uses the ready-made fish paste available in many supermarkets and wet markets.

Just part of the ingredients needed to make Fried Fu Chuk Fish Paste.


• 2 pieces Fu Chuk or Bean Curd sheets – the hard type

• 1 fist full Fatt Choy or Black Moss

• 300g fish paste

• 1/2 tsp salt

• 1/2 tsp pepper

• 1 cup refined cooking oil

• 1 stalk spring onions – finely chopped


• In a bowl, combine fish paste, chopped spring onions, fatt choy, salt and pepper. Mix thoroughly with a silicone spatula or spoon.

• Gently pat the pieces of Fu Chuk with cloth that’s slightly damp to remove all traces of dust that may have settled on it.

• Unfold the Fu Chuk on a clean dry surface and spread the mix evenly onto half of the sheet. Once complete, fold the other half over and pat it down.

• Cut the Fu Chuk that’s now filled with fish paste into small squares.

• In a wok of hot oil, deep-fry the Fu Chuk squares piece by piece until it is golden brown and crispy.

• Once fried, use a stainless steel food tong to pick out the fried pieces and place on a paper napkin to help absorb excess oil.

• Dunk into a soup or eat on it’s own with a spicy dipping sauce.

Many ways to enjoy Fu Chuk

Enjoy the stuffed fu chuk with a dipping sauce. A Malaysian-Chinese style dipping sauce varies from basic soya sauce with ginger and sugar by adding in hoisin sauce, chilli oil or grated ginger. We like to keep it spicy with a kick of sambal.

Here’s a Butterkicap dipping sauce recipe:

• 1/3 cup soy sauce

• 1 tbsp basic sambal sauce

• 1 tsp sesame oil (optional)

• Depending on if your sambal is already sweetened or not, you can add sugar (optional)

If you want to try the stuffed Fu Chuk in a traditional Chinese soup, you can check out Susan Chan’s recipe for a Soup Named Good Fortune. Isn’t that a great name!

Good Fortune Soup with Fu Chuk.

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