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Method :
Process the
fish and prawn meat in a food processor until finely minced. Transfer to a
bowl; add the spring onions, sesame oil, five-spice, salt and pepper. Work
together with your fingertips until thoroughly mixed. Chill for 30
minutes. form the mixture into small balls. Heat 1-2cm oil in a wok or
frying pan. Fry the balls in batches over medium heat, until golden brown.
Drain on paper towels. Good with combined chili sauce and sesame oil.
Makes 20
The balls may be rolled lightly in
cornflour before frying to give a very crisp bubbly coating. If you
prefer, chop the fish and prawns very finely with a cleaver - this gives
a light texture.
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