Deep Fried Phoenix Balls Recipe

Ingredients : Serves 4 - 5

A :

600 g

300 g

150 g

1

10

4 tablespoons

3 tablespoons

B :

1 tablespoon

1 teaspoon

1 teaspoon

1/2 teaspoon

2 tablespoons

C :

3 pcs

12

D :

1/2 pot

4 tablespoons

Garnishing :

1/2

2

Minced meat

Fish paste

Diced liver

Carrot, finely chopped

Water chestnuts, finely chopped

Diced spring onions

Fried shallot

Chicken stocks

Salt

Sesame oil

Pepper

Starch powder

Pork fat netting, washed and drained

Salted egg yolks, steamed

Oil, for deep frying

Corn flour, for coating

Cucumber, finely sliced

Tomato, finely sliced

• Mix A and B till well combined.

• Divide into 12 parts.

• Wrap 1 salted egg yolk inside and cover the ball with pork fat netting.

• Coat with corn flour.

• Heat up oil in wok.

• Deep fry the meat balls till golden brown.

• Dish and drain.

• Cut into wedges.

• Garnish with cucumber and tomato slices.

• Serve with chili sauce.