2 firm bean curd
2 stalks spring onion
4 dried mushrooms
4 tablespoon corn flour
½ tsp sesame oil
Soak mushrooms until soft, trim off stems and chop mushrooms finely. Rinse spring onion and chop finely.
Beat egg in bowl, then combine with mushrooms, spring onion, egg, pork, seasoning and corn flour, string to mix well.
Mash bean curd and combine with pork mixture. Shape into balls.
Heat 2 cups oil in wok until hot. Put in bean curd balls and deep-fry until golden brown. Remove and drain. Ready to serve.