Ingredients
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500g pork mince
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4 shallots, ends trimmed, thinly sliced
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5 water chestnuts, finely chopped
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1 garlic clove, crushed
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1/4 cup chopped fresh coriander leaves
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3 teaspoons soy sauce
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3 teaspoons oyster sauce
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1 teaspoon sesame oil
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1 egg, lightly whisked
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40g (1/4 cup) plain flour
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2 teaspoons peanut oil
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Steamed white rice, to serve
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Steamed Asian greens, to serve
Sauce
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250ml (1 cup) Massel chicken style liquid stock
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3 teaspoons soy sauce
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3 teaspoons oyster sauce
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2 teaspoons cornflour
Method
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1Combine the mince, shallot, water chestnut, garlic, coriander, soy sauce, oyster sauce, sesame oil and egg in a bowl. Roll 1 tablespoonful of the mixture into a ball. Transfer to a plate. Repeat with the remaining mixture.
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2Place the flour on a plate. Season with pepper. Roll meatballs in the flour to coat.
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3Preheat oven to 180°C. Heat half the peanut oil in a large frying pan over medium-high heat. Add half the meatballs. Cook for 4 minutes or until just browned. Transfer to a 2L (8-cup) capacity baking dish. Repeat with remaining peanut oil and meatballs, reheating the pan between batches.
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4To make the sauce, combine the stock, soy sauce, oyster sauce and cornflour in a small microwave-safe bowl. Heat in microwave on High/800watts/100%, stirring halfway through cooking, for 1 minute.
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5Pour the sauce over the meatballs. Cover and bake in oven for 30 minutes or until the meatballs are cooked through.
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6Divide rice and greens among serving bowls. Top with the meatballs and sauce to serve.
Source: taste.com.au
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