Minced pork and prawns in crisp-fried cases

• 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