Ingredients
- 500g pork mince
- 1/2 teaspoon ginger
- 1 1/2 tablespoon Lee Kum Kee Soy Sauce
- 1 garlic clove grated
- 1 tablespoon cornflour
- 1 teaspoon of sesame oil
- 1egg beaten
- 1 spring onion diced finely
- 100ml hot water - for sauce
- 2 1/2 tablespoon rice wine vinegar - for sauce
- extra dash of sesame oil - for sauce
- 2 1/2 tablespoons Lee Kum Kee soy sauce - extra for sauce
- 1/2 teaspoon crushed garlic - extra for sauce
- 1 teaspoon cornflour - extra for sauce
- 1 1/2 Tablespoons castor sugar - for sauce
- 1 shredded spring onion - extra to garnish
- generous sprinkle of sesame seeds - to garnish
- 1 spring onion finely sliced - for garnish
- 1 - 2 Tablespoon vegetable oil for frying
Method
- In a large bowl break up pork mince, add soy sauce, garlic, ginger, egg, cornflour, shallots and sesame oil.
- Mix well and shape into small tablespoon size balls using damp or slightly oiled hands to get smooth perfect little rounds.
- In a wok heat vegetable oil and lightly fry meatballs in two batches until golden on each side.
- Remove from wok and set aside. Do not worry if they are only partially cooked at this stage.Add Extra tablespoon or drizzle of oil to wok and start your sauce, add garlic, sugar, water and add all remaining sauce ingredients into wok except the cornflour. Return meatballs back to the sauce.
- Mix the extra teaspoon of cornflour with 2 teaspoons cold water and add last. Simmer on high til sauce thickens, approx 6 mins. Toss the sesame seeds in now to coat. Plate up, garnish with a handful of shallots or herbs. Enjoy!
Product used in recipe
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML
