Deep-Fried Meatballs with Water Chestnut



300g ground pork

120g chopped water chestnut

20g chopped spring onion

1 large egg

1/3 cup bread crumbs

Adequate cooking oil for deep-frying


½ tsp salt

½ tsp sugar

¼ tsp ground white pepper

1 tbsp Chinese cooking wine

1 pc red fermented bean curd

Preparation Instructions:

  1. Add ground pork and seasonings in a mixing bowl. Mix to combine.
  2. Add in chopped water chestnut, spring onion, egg and bread crumbs. Mix to combine.
  3. Take about 1 ½ tbsp of mixture and shape into balls. Repeat the steps until all the ingredients has been used up.
  4. Heat up adequate cooking oil for deep-frying. Turn to medium heat. Deep-fry the meatballs in batches until golden brown. Remove and drained on paper towel to absorb excessive oil.
  5. Transfer into a serving bowl. Serve with lettuce and chilli sauce.




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