|Noodle dough||1 Cup (16 tbs) (1/2 Recipe)|
|Onion flowers/Watercress sprigs||4|
|Cooked pork||2 Tablespoon|
|Prawns||2 Tablespoon (Raw Pacific Variety)|
|Canned water chestnuts||2|
|Salt||1 Pinch (Tiny Pinch)|
|Sugar||1 Pinch (Tiny Pinch)|
|Monosodium glutamate||1 Pinch (Ve-Tsin, Tiny Pinch)|
|Ginger sherry||1 Teaspoon (Small Teaspoon)|
|Sesame oil||3 Drop (Few Drops Required)|
|Pepper||To Taste (Shake Or Two)|
|Egg||1 Teaspoon (Leveled), little beaten|
|Peanut oil||2 Cup (32 tbs) (For Deep Frying)|
Make the noodle dough and prepare the onion 'flowers' as follows.
Cut four 1 1/2- to 2-inch lengths of firm green spring onion stalks, then cut down one-third way from each end.
Drop them into cold iced water and the ends will spring out into circular fringes or 'flowers'.
Very finely chop the pork, cleaned prawns, mushroom and water chestnuts.
Mix them together.
Add the next 6 ingredients and work them thoroughly together.
Leave for the time being.
Roll out the noodle dough to about 1 1/6 inch thick.
Cut it into 3-inch strips and then 3-inch squares.
Place a portion of the filling on one corner of each square and proceed as for pork pellets.
Heat the peanut oil in a suitable pan for deep frying.
Test with a sliver of raw potato as for prawn crackers Cook the 'pellets', a few at a time, to a warm golden colour.
Drain on absorbent paper, place in a heated serving dish and garnish with the onion 'flowers' or sprigs of watercress.