I think it was 2 Saturdays ago when my mum made these yummy meat parcels (tan kok in cantonese) also known as meat pouches for dinner. I got the recipe from mum and made them myself a few days later. Actually, I realize that you can change the fillings to anything that you prefer and as I didn't have some of the ingredients at home, I had to replace some of them.
180g of Minced Meat (chicken or pork would be best)
150g of Mince Prawn
2 dried chinese mushrooms (soaked to soften, stems discarded and diced) - I replaced this with black fungus which I cut into strips
1 - 2 lengths of Spring onion or chinese parsley (chopped)
2 pieces of shallots (chopped finely)
2 pieces of garlic (chopped finely)
3 eggs (beaten)
Oil for frying
1 tsp of sesame oil
1 tsp of salt
1/2 tsp of sugar
1 1/2 tsp of corn starch
A dash of pepper
- Combine minced meat, minced prawns and diced mushrooms (in my case, it was the black fungus) in a bowl.
- Add in all the seasonings and mix well.
- Add in the chopped spring onions (or parsley) into the mixture and set aside.
- Heat up some oil in a pan or wok and when the oil is hot, put in the chopped shallots and garlic.
- When the shallots and garlic turns fragrant, add in the meat mixture and fry until the meat is slightly cooked. Scoop it up and put it into the beaten egg mixture.
- Clean the wok/pan of all leftover meat and add in more oil for shallow frying
- When the oil is hot, take a big tablespoon or small ladle and scoop a tablespoon of the egg mixture with the meat into the hot oil.
- This is like making mini omelets. Fry until golden brown on the outside.
- Drain and serve.