Ingredients:
A packet of mince meat ($2-$3 worth)
A tub of fish paste (I love the Bobo fish paste.)
3 pcs water chestnuts (minced roughly)
Half stick of carrot (minced roughly)
1/4 teaspoon of salt
Dash of pepper
Dash of 5-spice powder (五香粉)
For money pouch:
Wanton Skin (云吞皮) - for money
For meatball:
3 pcs Cream Crackers (break them up into crumbs)
The ingredients above makes about 50 pcs assorted of the money pouch and meatballs.
Steps:
1. Mix all the ingredients (except cream crackers and wanton skin) using a fork until the paste becomes gluey.
2. Separate the mixture into 2 parts. One set will be used for meatballs and the other will be used as money pouches.
3. Working on the money pouches first, scoop about 3/4 teaspoon of paste onto the center of a piece of wanton skin. Gather the excess skin and stick them together to create a pouch.
㊙️ Tips: You can also wrap them up differently. Some ideas: samosa shapes, dumpling shapes or anything u fancy, so long the fillings doesn't spill out. Take care not to fill up the skin with too much fillings too to prevent the wanton skin from breaking. Set aside.
4. For the meatballs, roll the paste in your palm into little balls, about 3cm in diameter or slightly smaller than a rocher chocolate. Coat the balls with the cream biscuit crumbs. Set aside.
5. Heat up a wok of oil in medium fire. When the oil is hot, fry the money pouches batch by batch. It will take about 2-3 mins for the skin to turn golden brown. Dish onto a plate of paper towels and set aside.
6. Next, fry the meatballs. The meatballs will be done on about 2-3 mins too, depending on how big or small you have rolled them.
㊙️ Tips: As the meatballs are coated with crumbs, you should first fry the money pouches then followed by the meatballs. Some crumbs may fall off from the meatball and will turn black (from over frying). Hence if you fry the meatballs first follow by the money pouches, you will notice the wanton skin may be coated with these blackish crumbs.
Happy Huat-ing!
Happy mum
