Wash and mince the pork. Put into a mixing bowl and leave for later use.
Dice the mushrooms finely. Peel and dice the water chestnuts. Wash and dice the spring onions. Place into the mixing bowl to mix thoroughly with the pork.
Mash the bean curd then mix well with the minced pork. Stir vigorously then blend in the seasoning till evenly mixed.
Wipe the bean curd sheets and place on the table. Brush with the cornstarch paste. Stick the other sheet on top then brush again with the remaining cornstarch paste. Place the minced meat on one side of the doubled bean curd sheet then fold in half, sealing with the egg while to form a half moon shape.
5. Bring the oil to the boil in a wok. Slide in the bean curd packet to deep fry till golden and crispy. Remove and drain. Cut into small triangles and serve.
Submitted by : Linda
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