Prawn and Beancurd Balls by Lucy Tan

Prawn with Beancurd Balls

 (Makes 40)

Ingredients: 

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 

1 Egg 

3 tbsp Corn Flour

 2 tbsp Flour

 Seasoning: 

2 tbsp Oyster Sauce

 ½ tsp Pepper 

1 tbsp Light Soy Sauce

Method:

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.