Pre-Preparation: 1 hour and 5 mins
Cooking time: 5-7 mins

Special Equipment: Deep Fryer or Saucepan for frying

Ingredients

1kg of Pork Mince
4 Garlic cloves, chopped finely
1 teaspoon of Salt
½ teaspoon of White Pepper
1 teaspoon of raw Sugar
½ teaspoon of Coriander Powder*
½ teaspoon of Turmeric Powder*
2 tablespoons of Cornflour
½ tablespoon of Soy Sauce
1 tablespoon of Oyster Sauce
2 tablespoons of finely chopped fresh Coriander, stems included
Vegetable Oil

Create

In a bowl, season the Pork Mince with the Salt, White Pepper, Sugar, Coriander powder and Turmeric Powder. Add the Cornflour and mix well into the Pork (this will help to bind the meat together). Lastly add the Soy Sauce, Oyster Sauce, chopped Garlic and chopped Coriander. Refrigerate for 1 hour.

Mould the Mince into individual balls. There should be enough mince to make around 30 meatballs (3.5cms in diameter). Ensure each ball is ‘tight’ and compact so that the meat will not separate when frying.

Heat up enough Vegetable Oil in the Deep Fryer or Saucepan. Once ready, fry in batches. The meatballs will be ready between 5-7 mins in the hot oil or when it turns a golden brown colour. Drain on paper towels and serve hot with either a green salad or steamed rice.

Makes 30 Meatballs.

*Refer ‘The Asian Pantry’