Directions:
- Heat a small non-stick frying pan over medium-high heat.
- Add sesame seeds and cook, stirring, for 1-2 minutes or until toasted.
- Move from heat.
- Combine the pork mince, egg, oyster sauce, kecap manis, rice flour, Thai basil, green shallot and garlic in a large glass or ceramic bowl.
- Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
- Use your hands to roll 1 tablespoonful of pork mixture into a ball. Place on a plate. Repeat to make another 23 balls.
- Add enough oil to a large frying pan to reach a depth of 2cm and heat over high heat. Add half the pork balls and shallow-fry for 4 minutes or until brown and cooked. Transfer to a plate lined with paper towel. Repeat with remaining pork balls, reheating oil between batches.
- Transfer the pork balls to a serving platter. Sprinkle with sesame seeds and serve with plum or sweet chilli sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.59 Kcal (1376 kJ) | ||
| Calories from fat | 82.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.15g | 14% | |
|---|---|---|---|
| Cholesterol | 38.03mg | 13% | |
| Sodium | 1832.36mg | 76% | |
| Potassium | 211.93mg | 5% | |
| Total Carbs | 37.92g | 13% | |
| Sugars | 23.17g | 93% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 23.97g | 48% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 4mg | 22% | |
| Calcium | 185.8mg | 19% | |
| Amount Per 100 g | |||
| Calories | 171.12 Kcal (716 kJ) | ||
| Calories from fat | 42.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 14% | |
|---|---|---|---|
| Cholesterol | 19.8mg | 13% | |
| Sodium | 954.23mg | 76% | |
| Potassium | 110.37mg | 5% | |
| Total Carbs | 19.75g | 13% | |
| Sugars | 12.07g | 93% | |
| Dietary Fiber | 1.13g | 9% | |
| Protein | 12.48g | 48% | |
| Vitamin C | 1.7mg | 5% | |
| Iron | 2.1mg | 22% | |
| Calcium | 96.8mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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