4 oz minced beef
4 oz minced fatty pork
1 egg white
2 tbsp very cold water
1 tsp salt
1/2 tsp fresly ground pepper
2 tbsp finely chopped garlic
3 tbsp finely chopped fresh coriander
2 tbsp finely chopped spring onions
1 tbsp fish sauce
2 tsp sugar
plain flour for dusting
15 fl oz vegetable oil,for deep frying
1. Blitz the beef and pork in a food processor for a few seconds. Slowly add the egg white and cold water and process for a few more seconds, until they are fully incorporated into the meat.
2.Add all the remaining ingredients except the flour and vegetable oil and process for about 1 minute, until the mixture becomes a light paste.
3. Using your hands, shape the mixture into about 1 1/2 in balls. Dust them evenly with flour, shaking off any excess. The meatballs will be quite fragile and soft.
4. Heat a wok or large frying pan over high heat and add the oil. When it is very hot and slightly smoking, gently drop in as many meatballs as will fit easily in one layer. Fry for about 1 minute,adjusting the heat as necessary, until they are crisp and browned all over and cooked through. Remove with a slotted spoon and drain on kitchen paper. Serve at once.
Posted under
This post was written by admin on November 27, 2010
