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.
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 68 minutes. Leave to cool.
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.
Serve the meatballs with dipping sauce.
For the dipping sauce, combine all ingredients in a small bowl. Stir well to mix and sprinkle in toasted sesame seeds.