Recipe Ingredient
- 150g crab meat
- 100g prawns, minced
- 1 tbsp oil
- 1/2 tsp garlic
- 1 button mushroom, finely chopped
- 50g carrots, chopped
- 1 tbsp chopped spring onion
- 1 tbsp chopped red chilli
- 1 slice day old bread, cubed
- 1 tsp corn flour
- 1 egg, lightly beaten
- 1 cup breadcrumbs
- 1/4 cup sesame seeds
- Enough oil for deep-frying
- Seasoning:
- 1/4 tsp salt
- 1/2 tsp sugar
- 1/4 tsp pepper
- 1 tbsp light soy sauce
- 1/2 tsp chicken stock granules
- Dipping Sauce:
- 3 tbsp chilli sauce
- 2 tbsp tomato sauce
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp sugar
- Salt to taste
- 1 tbsp toasted sesame seeds
Instructions
- Heat oil in a wok and fry garlic until fragrant. Add in carrot and button mushrooms and fry until heated through. Dish out into a mixing bowl and add in prawns, crabmeat, spring onion, chilli and bread cubes.
- Add seasoning and corn flour to combine. Divide mixture into 12 small balls. Arrange the balls of mixture on a lightly greased plate and steam for 6-8 minutes. Leave to cool.
- Dip the meatballs in beaten egg and coat with combined breadcrumbs and sesame seeds. Deep-fry in hot oil until lightly golden brown and crispy.
- Serve the meatballs with dipping sauce.
- For the dipping sauce, combine all ingredients in a small bowl. Stir well to mix and sprinkle in toasted sesame seeds.
