To make water dough: Place flour in a mixing bowl. Rub in shortening and add in the water. Knead into a smooth dough.leave aside to rest for 10 minutes. Divide into 24 equal portions.
To make oil dough: Rub shortening or margarine into the flour to form an oily dough. Divide into 24 equal portions.
To combine into pastry: Wrap oil dough inside water dough. Flatten the dough and roll up. Repeat the process. Cut the rolled-up dough into two. Use a rolling pin to press it flat. Shape into a circle. Add filling and seal the sides. Pinch the edges to form a scallop design. Deep fry puffs in medium hot oil.
To make filling: Heat pan with 2 tbsp oil. Fry all the ingredients till fragrant. Add 1/2 tbsp water and fry till dry. Leave to cool.