Ingredients (serves 4):
- 500g pork mince
- 2 tsp peanut oil
- 4 shallots, ends trimmed, thinly sliced
- 1 egg, lightly whisked
- 5 water chestnuts, finely chopped
- 1 tsp sesame oil
- 1 garlic clove, crushed
- 3 tsp oyster sauce
- 3 tsp soy sauce
- 1/4 cup chopped fresh coriander leaves
- 40g (1/4 cup) plain flour
- Steamed rice, to serve
- Steamed Asian greens, to serve
Sauce
- 250ml (1 cup) chicken stock
- 2 tsp cornflour
- 3 tsp oyster sauce
- 3 tsp soy sauce
Method:
- Combine the mince, shallot, water chestnut, garlic, coriander, soy sauce, oyster sauce, sesame oil and egg in a bowl. Roll 1 tablespoonful of the mixture into a ball. Transfer to a plate. Repeat with the remaining mixture.
- Place the flour on a plate. Season with pepper. Roll meatballs in the flour to coat.
- Preheat oven to 180°C. Heat half the peanut oil in a large frying pan over medium-high heat. Add half the meatballs.
- Cook for 4 minutes or until just browned. Transfer to a 2L (8-cup) capacity baking dish.
- Repeat with remaining peanut oil and meatballs, reheating the pan between batches.
- To make the sauce, combine the stock, soy sauce, oyster sauce and cornflour in a small microwave-safe bowl. Heat in microwave on High/800watts/100%, stirring halfway through cooking, for 1 minute.
- Pour the sauce over the meatballs. Cover and bake in oven for 30 minutes or until the meatballs are cooked through.
- Divide rice and greens among serving bowls.
- Top with the meatballs and sauce to serve.
Boards: