When ordinary meatballs won’t do and you are looking for something a little more interesting.
In a bowl mix the mince, five spice powder, egg, soy sauce, finely chopped shallots and coriander. Form into small meat balls, roll in cornflour and place on a plate. Refrigerate for 15 minutes.
Heat peanut oil in a skillet until hot and fry the meatballs until brown on all sides. Remove from skillet and keep warm in the oven.
For the sauce, mix the oyster sauce, palm sugar, soy sauce and beef stock and heat in a small saucepan until bubbling. Blend in the arrowroot to thicken. The sauce is just enough in quantity to coat the meatballs and make them glossy.
In a wok heat the oil. Add the chopped vegetables and stir. Pour in the vegetable stock and allow to steam for 2 to 3 minutes only.
Serve the meatballs on a bed of the vegetables.
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