Soy & Sesame Pork Balls
Soy & Sesame Pork Balls
Ingredients
Ingredients
- 40g (1/4 cup) sesame seeds
- 480g pork mince
- 1 egg, lightly whisked
- 2 tbsp oyster sauce
- 1 tbsp kecap manis
- 45g (1/4 cup) rice flour
- 1/4 cup loosely packed finely chopped fresh Thai basil
- 2 green shallots, ends trimmed, finely chopped
- 2 garlic cloves, crushed
- Peanut oil, to shallow-fry
- Plum sauce or sweet chilli sauce, to serve
Instructions
- 1
Heat a small non-stick frying pan over medium-high heat. Add sesame seeds and cook, stirring, for 1-2 minutes or until toasted. Remove from heat.
2 min - 2
Combine the pork mince, egg, oyster sauce, kecap manis, rice flour, Thai basil, green shallot and garlic in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
120 min - 3
Use your hands to roll 1 tablespoonful of pork mixture into a ball. Place on a plate. Repeat to make another 23 balls.
- 4
Add enough oil to a large frying pan to reach a depth of 2cm and heat over high heat. Add half the pork balls and shallow-fry for 4 minutes or until brown and cooked. Transfer to a plate lined with paper towel. Repeat with remaining pork balls, reheating oil between batches.
4 min - 5
Transfer the pork balls to a serving platter. Sprinkle with sesame seeds and serve with plum or sweet chilli sauce.