Pork Pellets Recipe


MethodMain Ingredient


 Noodle dough1 Cup (16 tbs) (1/2 Recipe)
 Onion flowers/Watercress sprigs4
 Cooked pork2 Tablespoon
 Prawns2 Tablespoon (Raw Pacific Variety)
 Chinese mushrooms1
 Canned water chestnuts2
 Salt1 Pinch (Tiny Pinch)
 Sugar1 Pinch (Tiny Pinch)
 Monosodium glutamate1 Pinch (Ve-Tsin, Tiny Pinch)
 Ginger sherry1 Teaspoon (Small Teaspoon)
 Sesame oil3 Drop (Few Drops Required)
 Pepper To Taste (Shake Or Two)
 Egg1 Teaspoon (Leveled), little beaten
 Peanut oil2 Cup (32 tbs) (For Deep Frying)

Nutrition Facts

Serving size: Complete recipe

Calories 1131 Calories from Fat 498

% Daily Value*

Total Fat 55 g85.2%

Saturated Fat 8.8 g44%

Trans Fat 0 g

Cholesterol 77.7 mg

Sodium 1886.5 mg78.6%

Total Carbohydrates 124 g41.2%

Dietary Fiber 5.6 g22.3%

Sugars 11.7 g

Protein 25 g50.9%

Vitamin A 0.3% Vitamin C 0.74%

Calcium 9.8% Iron 29.5%

*Based on a 2000 Calorie diet


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.