Number of serving: 4
Total Preparation time: 10 minutes
Total Cooking time: 15 minutes
20pcs dried Soya Bean skin, cut into 6cm x 6cm square sheet
500g fish paste, could be made from firm white fish
100g minced pork
200g water chestnuts, canned or fresh, remove skin and finely chopped
1 carrot, shredded
1 stalk coriander leaves
2 pieces dried soya bean skin
1 teaspoon MSG
1 teaspoon salt
1 teaspoon sugar
1 tablespoon light soya sauce
½ teaspoon five spice powder
½ teaspoon pepper
1 teaspoon sesame oil
Soak water chestnuts and carrot into boiling water for 2 minutes.
Drain. Combine all filling and seasoning ingredients in a mixing bowl,
mix well. Place the mixture onto a piece of dried soya bean skin and
roll up, then tight with food grade string to form small ball shape.
Repeat until all the mixture is used. Steam over high heat for 10
minutes. Coat with corn flour and deep fry for 2 minutes until golden
brown. Drain with paper towel. Ready to serve.
If could you find Sengkuang fruit at your
area, you may use it to replace the water chestnuts which have slightly
different texture but yet nutritious.