How to Make Sui Gow, Serunding and Fried Fish Balls

The original Live Asian Kitchen broadcast on which these recipes were based was unfortunately deleted (I didn’t realise that Twitch only kept the recordings for 2 months) so here’s a more recent episode, albeit one that only covers the Chicken Serunding (well, I also did chicken floss, but we won’t worry about that) recipe below –

Sui Gow

INGREDIENTS:

Filling –

• 500g chicken mince
• 250g fresh shelled prawns – minced
• ½  can water chestnuts – drained & minced in a food processor
• 1 stalk spring onion – sliced
• 1 cup crispy fried shallots (commercial variety is fine)
• 3 TBS chicken stock granules (I use Knorr)
• 1 ½ TBS sesame oil
• 1/2 TBS pepper
• 1 egg

Pastry –

• 2 pks wonton wrappers

METHOD:

1. Mix the filling ingredients in a large bowl.
2. Separate the wonton wrappers gently, put one level teaspoon of filling in middle of pastry, then fold in half crossways to create a triangular shape.
3. Squeeze the edges around the filling so it doesn’t fall apart when cooked.
4. Line a tray with baking paper and arrange the dumplings so they don’t touch.  If not using straight away, freeze, then store in sealed containers in freezer until ready for use.

To Cook – 

Bring water to boil in a saucepan, then add dumplings and boil on medium heat until they float to the surface (about 4-5mins).  Serve in a clear broth with noodles or on a bed of blanched Chinese greens drizzled with oyster sauce.

OR – 

Deep-fry at 180°C for about 4-5mins until crispy.  Serve as a snack on its own or with a fish sauce/vinegar/sugar/sliced chilli dip.

 

Serunding

INGREDIENTS:

• 250g cooked chicken
• 1 cup desiccated coconut
• ½ cup coconut cream
• 1 brown onion, peeled and quartered
• 5 cloves garlic
• 2 Tbsp meat curry powder
• ⅔ Tbsp chicken powder
• 4 Tbsps sugar
• 1 tsp fish sauce
• 1 tsp pepper
• 2 Tbsps oil

METHOD:

1. Mince chicken in food processor.
2. Combine onion and garlic in food processor and mince.
3. Cook onion and garlic mince in heavy-based pan until nearly dry.
4. Add oil and fry until onion is browned.
5. Add all other ingredients and fry on low to medium heat until dry.
6. Allow to cool before storing.

Fried Fish Balls

INGREDIENTS:

• 500g fish fillets (eg. Basa)
• ½ onion, peeled and quartered
• 2 Tbsps tapioca flour
• ⅔ Tbsp Knorr chicken powder
• 1 tsp sugar
• ½ tsp white pepper
• Oil for deep-frying

METHOD:

1. Combine fish fillets and onion in a food processor. Blend to a smooth paste.
2. Add all other seasoning ingredients and mix well.
3. Heat up oil to 180°C; drop spoonfuls of mixture into oil and fry for about 3-4 minutes, making sure to gently flip them with a wooden spoon to make sure they cook evenly.
4. Remove and drain on paper towels.
5. Serve with noodles or as finger food with a sweet chilli dip.