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Taiwanese-style meatballs with iceberg lettuce and sweet chilli sauce

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

Taiwanese-style meatballs with iceberg lettuce and sweet chilli sauce

Method

1. Place the beef, ginger, garlic, coriander, spring onion, rice wine, pepper, sesame oil, soy sauce, salt, sugar, chilli and egg yolk in a bowl.

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.

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Serves: 3

Prep: 30 min
Cook: 20 min

Ingredients
350g minced beef
1 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