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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Notes & tips You'll need a large glass or ceramic bowl for this recipe. Rice flour is a gluten-free flour made from rice. It's available from the health-food section of Woolworths. Thai basil is available from some Woolworths and Asian grocery stores. Preparation Time 15 minutes Cooking Time 10 minutes Ingredients:
40 g sesame seeds |
480 g pork mince |
1 egg, lightly whisked |
2 tablespoons oyster sauce |
1 tablespoon ketjap manis |
45 g rice flour |
1/4 cup loosely packed finely chopped fresh thai basil |
2 green shallots, ends trimmed, finely chopped |
2 garlic cloves, crushed |
peanut oil, to shallow-fry |
plum sauce or sweet chili sauce, to serve |
Directions:
1. Heat a small non-stick frying pan over medium-high heat.
2. Add sesame seeds and cook, stirring, for 1-2 minutes or until toasted.
3. move from heat.
4. Combine the pork mince, egg, oyster sauce, kecap manis, rice flour, Thai basil, green shallot and garlic in a large glass or ceramic bowl.
5. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
6. Use your hands to roll 1 tablespoonful of pork mixture into a ball. Place on a plate. Repeat to make another 23 balls.
7. 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.
8. Transfer the pork balls to a serving platter. Sprinkle with sesame seeds and serve with plum or sweet chilli sauce.
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