Ingredients
Chicken breast and shrimp meat, 175 g (about 6 oz) each, 40 g (about 1.4 oz) pork skin aspic and breadcrumbs, 80 g (about 2.8 oz) ground sesame seeds, 13.5 g (about 1 tablespoon) each of water chestnut flour and brandy.
Seasonings
to taste: minced scallions, salt, sugar, MSG, and white pepper.
Instructions
1. Add brandy to the pork skin jelly and freeze until firm in the refrigerator, then remove and cut into 12 pieces; mince the shrimp meat into a paste, mix with white pepper, MSG, and salt, then divide into 12 portions; also mince the chicken breast into a paste, mix with MSG, salt, chopped scallions, sugar, white pepper, water chestnut flour, and about 50 g (1/4 cup) of water, then divide into 12 portions.
2. Shape into 12 round balls: first, spread the shrimp paste in your palm to form the outer layer, place the chicken paste as the second layer, and put a piece of frozen pork fat in the center as the filling. After shaping, roll each ball in a mixture of sesame seeds and breadcrumbs, then deep-fry in warm oil until they float to the surface. Remove immediately and plate. This dish is golden-red in color with a sweet, fragrant, crispy, and tender flavor.