Passed down from my mum, always in demand.
Put pork, finely chopped waterchestnuts, finely diced ham, chopped shallots, grated ginger, soy sauce, salt and pepper into mixing bowl, mix ingredients together with hands and refrigerate for an hour.
Rolled heaped teaspoonfuls of pork mixture into small balls. Put on trays which have been lined with aluminium foil. Refrigerate several hours until firm.
Toss pork balls lightly in cornflour, shake off excess. Lower pork balls a few at a time into deep hot oil. Fry until golden brown, drain well. Remove pork balls to serving dish, accompany with sauce, serve hot.
Sauce: Combine water, tomato sauce, vinegar, sugar, worcestershire sauce and soy sauce in small saucepan. Stir over low heat until sauce boils. Reduce heat, simmer gently for 2 minutes. (I add cornflour to thicken).
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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