I use a stand alone deep fryer with a lid and temperature control. I have it ready with a base heat, and when I am ready to cook the dish, I raise the heat to the required level and away I go. Be careful to have the temperature at the right level. Too high and the meat balls cook a little too much. They should be a lighter colour than in the above photo, it was a little too high. They were gobbled up but I knew they weren't quite perfect!
Makes approximately 24
500g (1 pound) minced pork
2 water chestnuts
1 onion
1 clove garlic
1 slice fresh ginger
1 egg
2 tablespoons cornflour
2 teaspoons salt
1 tablespoon light soy sauce
oil for deep frying
Chop the water chestnuts properly. Chop and mince the onion, garlic and ginger. Beat the egg lightly. Mix them with the minced pork, cornflour, salt and soy sauce until well blended. Form into balls about the size of walnuts.
Heat oil in a deep fryer. Fry the meat balls about 6 at a time. Deep fry each lot for about 3 minutes at a time, and put aside. Finally, put all the meat balls together and give them a final deep fry for 1 1/2 minutes. Drain thoroughly and serve. Serve them plain or dip them into the following Salt and Pepper Mix.
Salt and Pepper Mix
2 tablespoons salt
2 teaspoons freshly ground black pepper
Heat the salt and pepper in a small, dry frying pan over a low heat for 3 to 4 minutes, stirring constantly until there is a strong smell of pepper. This is best prepared fresh.
