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

  • 150g crab meat
  • 100g prawns, minced
  • 1 tbsp oil
  • 1/2 tsp garlic
  • 1 button mushroom, finely chopped
  • 50g carrots, chopped
  • 1 tbsp chopped spring onion
  • 1 tbsp chopped red chilli
  • 1 slice day old bread, cubed
  • 1 tsp corn flour
  • 1 egg, lightly beaten
  • 1 cup breadcrumbs
  • 1/4 cup sesame seeds
  • Enough oil for deep-frying
  • Seasoning:
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp pepper
  • 1 tbsp light soy sauce
  • 1/2 tsp chicken stock granules
  • Dipping Sauce:
  • 3 tbsp chilli sauce
  • 2 tbsp tomato sauce
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • Salt to taste
  • 1 tbsp toasted sesame seeds

Instructions

  1. Heat oil in a wok and fry garlic until fragrant. Add in carrot and button mushrooms and fry until heated through. Dish out into a mixing bowl and add in prawns, crabmeat, spring onion, chilli and bread cubes.
  2. Add seasoning and corn flour to combine. Divide mixture into 12 small balls. Arrange the balls of mixture on a lightly greased plate and steam for 6–8 minutes. Leave to cool.
  3. Dip the meatballs in beaten egg and coat with combined breadcrumbs and sesame seeds. Deep-fry in hot oil until lightly golden brown and crispy.
  4. Serve the meatballs with dipping sauce.
  5. For the dipping sauce, combine all ingredients in a small bowl. Stir well to mix and sprinkle in toasted sesame seeds.

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