Recipe Ingredient
- 400g minced chicken fillet
- 200g minced prawn meat
- 1 egg, lightly beaten
- 1 Bombay onion, finely chopped
- 1 tbsp corn coil
- 2 tbsp chopped spring onion
- 1 tbsp chopped red chilli
- 2 tbsp chopped water-chestnuts
- 2 tbsp dry breadcrumbs
- 1/2 cup corn flour
- Seasoning:
- 1/2 tsp salt or to taste
- 1/2 tsp sugar
- Freshly ground black pepper
- 1/2 tsp chicken stock granules
- 3-4 tbsp corn flour
- Enough oil for deep-frying
Instructions
- Heat 1 tablespoon corn oil in a non-stick saucepan, add the onion and sauté until the onion turns soft. Dish out and set aside.
- Combine chicken, prawns, spring onion, chilli and water-chestnuts together. Add in pre-fried onion and mix.
- Mix in breadcrumbs, seasoning and beaten egg to combine. Form into small patties of about 3cm rounds and 1cm thick.
- Dip lightly in corn flour (dust off any excess).
- Heat enough oil in a wok and deep-fry patties over medium heat until golden brown.
