1. Mix first 7 ingredients together. 2. Shape into walnut sized balls. 3. Place into fridge for 1 hour. 4. Roll in panko crumbs 5. Heat 3 inches of oil in a wok. 6. Deep fry balls in batches for 3 or 4 minutes or until cooked through and golden. 7. Serve in lettuce leaf pieces with a little sauce drizzled over. 8. Sauce: 9. Heat orange juice and hoisin sauce in a small saucepan over medium heat. Cook until reduced back to the original consistency of the hoisin sauce. Set aside.
