Recipe by Amy Beh

Ingredients
200g chicken meat, minced
150g fish paste
Enough oil for deep-frying

Seasoning:
½ tbsp light soy sauce
½ tbsp Worcestershire sauce
1 tsp sesame oil
Dash of pepper
Pinch of salt and sugar
1 tbsp chopped spring onions
1 tbsp chopped coriander leaves
½ cup day-old breadcrumbs, diced
1 egg, lightly beaten

Dipping sauce:
1 tbsp chilli garlic sauce
1 tbsp tomato sauce
1 tsp prepared mustard
Pinch of sugar

Method
Combine chicken meat, fish paste and seasoning ingredients in a mixing bowl. Add in the rest of the ingredients. Mix well, then shape a big tablespoonful of the mixture into a ball. Chill the balls of mixture in the refrigerator for 30 to 35 minutes.

Arrange the meatballs on a lightly greased tray and steam for six to seven minutes. Remove, drain off excess liquid. Cool for 10 to 15 minutes. Wipe dry.

Heat enough oil for deep-frying in a wok. Deep-fry the meatballs in batches until well browned and cooked through. Drain on absorbent kitchen paper.

Combine all the dipping sauce ingredients in a small bowl.

Serve the meatballs with the dipping sauce.