A :
600 g Minced meat
300 g Fish paste
150 g Diced liver
1 Carrot, finely chopped
10 Water chestnuts, finely chopped
4 tablespoons Diced spring onions
3 tablespoons Fried shallots

B :
1 tablespoon Chicken stocks
1 teaspoon Salt
1 teaspoon Sesame oil
1/2 teaspoon Pepper
2 tablespoons Starch powder

C :
3 pcs Pork fat netting, washed and drained
12 Salted egg yolks, steamed

D :
1/2 pot Oil, for deep frying
4 tablespoons Corn flour, for coating

Garnishing :
1/2 Cucumber, finely sliced
2 Tomato, finely sliced

Mix A and B till well combined.
Divide into 12 parts.
Wrap 1 salted egg yolk inside and cover the ball with pork fat netting.
Coat with corn flour.
Heat up oil in wok.
Deep fry the meat balls till golden brown.
Dish and drain.
Cut into wedges.
Garnish with cucumber and tomato slices.
Serve with chili sauce.

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