Taiwanese-style meatballs with iceberg lettuce and sweet chilli sauce
By: Ching He-Huang From: Good Food Bites
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Taiwanese-style meatballs with iceberg lettuce and sweet chilli sauce
- Prep time:
- 30 mins
- Cook time:
- 20 mins
- Serves:
- 3
Ching He-Huang offers a stylish way to serve spiced meatballs flecked with spring onion, ginger and red chillies
Ingredients
- 350g minced beef
- 1 tbsp 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 red chillies, chopped
- 1 egg yolks
- 1 litre vegetable oil, for deep-frying
- 1 iceberg Lettuce, leaves separated
- 4 tbsp sweet chilli sauce, to serve
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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