Chicken Ngor Hiang Balls by Cassandra Chee

6 Boneless chicken legs, chopped
1kg fresh prawns, chopped coarsely
10 Water chestnuts, chopped coarsely
1 red onion, chopped finely
2 stalks spring onions, chopped
1 inch carrots, diced finely
1 egg
2 tbsp cornflour

Oyster sauce
Fish sauce
Chinese wine


1. Mix all ingredients.

2. Drop tablespoon of meat mixture onto self raising flour.

3. Use your hands to coat meat with flour & into balls.

4. Deep fry until browned.

5. Drain on paper towels before serving.