• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. 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 tablespoon of the mixture into a ball. Chill the balls of mixture in the refrigerator for 30 to 35 minutes.
  2. 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.
  3. 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.
  4. Combine all the dipping sauce ingredients in a small bowl.
  5. Serve the meatballs with the dipping sauce.

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