Ingredients
Meatballs
450g pork mince
1 tbsp corn flour
1 tsp ginger, minced
1 tbsp garlic, minced
2 tsp light brown sugar
2 tsp light soy sauce
1 tsp five spice powder
vegetable oil for frying
Sauce
3 tbsp light soy sauce
1 tbsp dark soy sauce
3 tbsp hoi sin sauce
1 tsp rice vinegar
3 tbsp sriracha sauce
1 tsp light brown sugar
1 tsp sesame oil
To Garnish
2 each spring onions, thinly sliced
2 tsp white sesame seeds
Cooking Method
Step 1
In a large bowl combine the pork mince, corn starch, ginger, garlic, sugar, soy sauce and five-spice powder and mix well. It is best to use your hands to do this to ensure that the spices are evenly mixed with the mince.
Step 2
Roll 1 ½ tbsp pork mince into a ball and continue until you’re used all of the mixture. You should make around 20 meatballs.
Step 3
Heat a deep fryer or a wok/saucepan with oil to 180°c. Once hot, fry the meatballs for 3-4 minutes until dark golden brown in colour and cooked through. Alternatively, heat 1 tbsp of oil in a frying pan and cook the meatballs in batches for 8-10 minutes or until browned on all sides and cooked through.
Step 4
To make the sauce, combine all ingredients in a wok and heat gently until the sauce comes together. Reduce the amount of sriracha sauce if you don’t want a spicy sauce.
Step 5
Once the sauce has come together and the meatballs are hot, add the meatballs to the sauce and stir well to ensure the meatballs are thoroughly coated. Continue to heat until the sauce has reduced to a glaze and then serve. Sprinkle over the spring onions and sesame seeds to garnish.
Step 6
For canapes the meatballs could be served individually on spoons, or they could be served on a large plate with toothpicks to pick them up with.
