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

Recipe Ingredient

  • 400g minced chicken fillet
  • 200g minced prawn meat
  • 1 egg, lightly beaten
  • 1 Bombay onion, finely chopped
  • 1 tbsp corn coil
  • 2 tbsp chopped spring onion
  • 1 tbsp chopped red chilli
  • 2 tbsp chopped water-chestnuts
  • 2 tbsp dry breadcrumbs
  • 1/2 cup corn flour
  • Seasoning:
  • 1/2 tsp salt or to taste
  • 1/2 tsp sugar
  • Freshly ground black pepper
  • 1/2 tsp chicken stock granules
  • 3-4 tbsp corn flour
  • Enough oil for deep-frying


  1. Heat 1 tablespoon corn oil in a non-stick saucepan, add the onion and sauté until the onion turns soft. Dish out and set aside.
  2. Combine chicken, prawns, spring onion, chilli and water-chestnuts together. Add in pre-fried onion and mix.
  3. Mix in breadcrumbs, seasoning and beaten egg to combine. Form into small patties of about 3cm rounds and 1cm thick.
  4. Dip lightly in corn flour (dust off any excess).
  5. Heat enough oil in a wok and deep-fry patties over medium heat until golden brown.

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