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CHNG Kee's Sauce(s) Used:

• CHNG Kee’s Sesame Oil

• CHNG Kee’s Light Soya Sauce

Cooking Method

1. Put ingredients B in a bowl and stir well.

2. Add egg yolk, minced pork and prawn, and mix till well-beaten using chopsticks.

3. Place meat mixture (1 tsp) on one corner of dumpling skin, and cover the meat mixture with the corner nearest to it and roll it to the centre of dumpling skin.

4. Wet the two ends, and twist the folded meat and press ends together to seal.

5. Repeat step 3 and 4 with the rest of the meat mixture, and set dumplings aside on a large tray to retain the shape.

6. Heat cooking oil for deep-frying in an aluminium wok or small saucepan.

7. Put in as many dumplings as possible, leaving enough space for the dumpling skin to expand while frying, and fry till dumplings turn to a light golden brown in colour.

8. Scoop out fried dumplings gently with a large wired mesh ladle, and squeezed out the oil gently with absorbent paper.

9. Serve while hot and crunchy.

Ingredients A

• 340 gm lean pork with fat (minced)
• 110 gm prawn flesh (minced)
• 50 pcs dumpling (Wanton) skin
• 1 pc egg yolk
• Cooking oil

Ingredients B

• 2 tsp CHNG Kee’s Sesame Oil
• 1 tsp CHNG Kee’s Light Soya Sauce
• 1 tsp fine salt
• 1 tsp white sugar
• 1 tsp MSG
• 1 tsp white pepper powder
• 1 tsp five spice powder
• 2 tbsp peanut oil