Instead of the usual fried wanton, I change the shape. Reference recipe from yum yum issue 59.
200g fish paste (available at supermarket)- original recipe uses prawn
100g minced pork or chicken - marinade with some soy sauce, pepper, cooking wine, sesame oil & cornstarch
1/2 tbsp chopped corinder leaves
Dumpling skin (available in supermarket & wet market)
1 cup oil for deep frying
1. Combined fish paste, mince meat and corinder leaves and mix well.
2. Scoop 1 tablespoon filling and place onto a dumpling skin. Cover with another piece of dumpling skin and flatten it. Repeat the same method unitl all fillings or dumpling slin are finished.
3. Heat up oil for deep frying, deep fry fish cracker until golden brown. Dish and drain. Serve with chilli sauce. Serve warm.
Note: Do not let the cracker rest too long before serving as it will run out of crispiness.