Hokkian Style of pork meat balls
800g minced pork
150g minced fish paste (Spinach Mackerel –ikan tenggiri)
80g carrot (chopped finely)
100g big onion (chopped finely)
100g water chestnuts (chopped finely)
2 and ½ tsp salt or to taste
1 and ½ tsp light soy sauce or to taste
1 tsp sesame oil
1 tsp Chinese five spice powder
1-2 tbsp tapioca flour
2 tbsp water
Dash of white pepper
1. Mix ingredients and seasoning in a mixing bowl and mix well.
2. Slap the meat against the sides of the mixing bowl several times or until mixture is well combined and sticky.
3. Take a handful of meat in the palm of your hand and squeeze it out between your thumb and index finger into a neat round ball.
4. Drop the balls of meat into a pot of hot oil, deep fry till golden brown.
5. Serve hot.
Happy Cooking !!