Recipe Ingredient
- 200g chicken meat, minced
- 150g fish paste
- Enough oil for deep-frying
- Seasoning:
- ½ tbsp light soy sauce
- ½ tbsp Worcestershire sauce
- 1 tsp sesame oil
- Dash of pepper
- Pinch of salt and sugar
- 1 tbsp chopped spring onions
- 1 tbsp chopped coriander leaves
- ½ cup day-old breadcrumbs, diced
- 1 egg, lightly beaten
- Dipping sauce:
- 1 tbsp chilli garlic sauce
- 1 tbsp tomato sauce
- 1 tsp prepared mustard
- Pinch of sugar
Instructions
- Combine chicken meat, fish paste and seasoning ingredients in a mixing bowl. Add in the rest of the ingredients. Mix well, then shape a big tablespoonful of the mixture into a ball. Chill the balls of mixture in the refrigerator for 30 to 35 minutes.
- Arrange the meatballs on a lightly greased tray and steam for six to seven minutes. Remove, drain off excess liquid. Cool for 10 to 15 minutes. Wipe dry.
- Heat enough oil for deep-frying in a wok. Deep-fry the meatballs in batches until well browned and cooked through. Drain on absorbent kitchen paper.
- Combine all the dipping sauce ingredients in a small bowl.
- Serve the meatballs with the dipping sauce.
