Roll the prawn in a clean dish towel and refrigerate for 1 hour.

Combine the pork, 1 tsp salt, 1 tsp corn starch and 4 tbsp water in a bowl and marinate for 15 minutes. Set aside.

Mix the prawn paste with the pork, add 1 tsp salt and white pepper.
Stir the mixture until it become gluey in texture. Divide into 16 portions.

Place 16 pieces on a large plate and spread one portion of the paste evenly on each piece. Top each tofu piece with another tofu piece to form a tofu sandwich. Set aside.

Heat the oil in a wok or deep saucepan to 150ºC.
Dip each tofu sandwich into the egg batter, one at a time, and carefully place in the hot oil.

Deep fry for 2 - 3 minutes until firm. Use a slotted spoon to carefully remove the tofu sandwich from the oil and drain on a paper towel.
Let it cool for 15 minutes.

Pour the chicken stock and chopped ginger into the wok and bring to a boil over high heat. Add the wine, vinegar and sugar. Reduce the low heat.

Transfer the tofu sandwiches and sauce to a plate.

Serve with rice and enjoy …