I wanted to make something like sweet and sour pork balls to accompany the duck stir-fry that I made for dinner last night. I cobbled this recipe together myself but it seemed to work rather well – I’d certainly make them again.
Makes 6 balls
For the balls:
340g of pork mince
4 spring onions, finely chopped
2 garlic cloves, crushed
A pinch of ground white pepper
½ an egg, beaten, to bind
For the batter:
140g of plain flour
1 teaspoon of baking powder
A pinch of salt
Water to bind
Vegetable oil for frying
Flour for dusting
Place the mince in a large bowl, add the chopped onion, crushed garlic and white pepper and mix well with your hands until all is well combined. Mix in the egg to bind it all together and then shape into six even-sized balls.
Pop the balls in the fridge to rest whilst you make the batter.
Place the flour, baking powder and salt in a bowl. Make a well in the centre and slowly add the water, whisking constantly until you get a smooth batter.
Heat the vegetable oil in a large saucepan, over a medium heat. To test whether the oil is ready, drop a cube of bread in – if the oil foams around the bread and the bread turns golden then the oil is ready.
Take each balls, dust lightly with flour and then dip in the batter. Once the ball is evenly coated, gently slide it into the hot oil. It should take 8-10 minutes to cook each ball through and they should be crispy and golden when done.
Remove from the hot oil with a slotted spoon and drain on kitchen paper. Serve with sweet chilli dipping sauce.