Prawn with Beancurd Balls
400g Minced Pork
200g Minced Prawns
1 tube Tofu, mashed
2 sprigs Spring Onion, thinly sliced
6 Shallots, sliced
5-8 Water Chestnuts, skinned and coarsely chopped
3 tbsp Corn Flour
2 tbsp Flour
2 tbsp Oyster Sauce
½ tsp Pepper
1 tbsp Light Soy Sauce
Combine all the ingredients, add seasoning and mix well.
Heat oil in a wok for deep frying.
Using a tablespoon, scoop the mixture and mould them into balls.
Place them into medium hot oil and deep fry for about 5 mins, or until they turned golden brown.
Remove, drain off excess oil and serve.