Minced pork and prawns in crisp-fried cases

Pangsit Goreng

Preparation info
    • Difficulty


Appears in

By Sri Owen

Published 1980

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  • 225 g (½ lb) pork, minced
  • 60 g (2


Fry the shallots and garlic lightly. Mix them with the pork and prawns, chives, eggs and cornflour, and season. Take about a spoonful of the mixture and roll it into a ball. Put this on a wun tun skin, fold the skin over to make a triangle, and give the two sharp angles a twist. Deep-fry the pangsit in a wok, 4 or 5 at a time, for about 2 minutes so that the skins become brown and crisp. Eat ho