
Ching He-Huang
from
Good Food Bites
Ching He-Huang offers a stylish way to serve spiced meatballs flecked with spring onion, ginger and red chillies
Ching He-Huang offers a stylish way to serve spiced meatballs flecked with spring onion, ginger and red chillies
Taiwanese-style meatballs with iceberg lettuce and sweet chilli sauce
Method
2. Mix together and shape into small meatballs. Heat the vegetable oil in a wok or saucepan.
3. Fry the meatballs in batches until cooked through and browned.
4. Remove with a slotted spoon and drain the meatballs on kitchen paper. Wrap each one in an iceberg lettuce leaf, securing with a toothpick, and serve either with sweet chilli sauce or coconut noodles.
Prep:
30 min
Cook: 20 min
Cook: 20 min
Ingredients
350g minced beef1 tbsp fresh root ginger, chopped
4 cloves Garlic, chopped
25g chopped coriander
1 large spring onion, chopped
2 tbsp rice wine
1 pinch freshly ground black pepper
1 tsp Sesame oil
2 tbsp light Soy sauce
1 tsp Salt
1 tsp Sugar
1 fresh red chilli, chopped
1 egg yolk
1 litre vegetable oil for deep-frying
1 iceberg lettuce, leaves separated
4 tbsp sweet chilli sauce, to serve
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