Soy and sesame pork balls

Soy and sesame pork balls


Serve these delicious little pork balls as a light cocktail snack. Perfect with dipping sauce.

The ingredient of Soy and sesame pork balls

  1. 40g (1/4 cup) sesame seeds
  2. 480g pork mince
  3. 1 egg, lightly whisked
  4. 2 tablespoons oyster sauce
  5. 1 tablespoon kecap manis
  6. 45g (1/4 cup) rice flour
  7. 1/4 cup loosely packed finely chopped fresh Thai basil
  8. 2 green shallots, ends trimmed, finely chopped
  9. 2 garlic cloves, crushed
  10. Peanut oil, to shallow-fry
  11. Plum sauce or sweet chilli sauce, to serve

The instruction how to make Soy and sesame pork balls

  1. Heat a small non-stick frying pan over medium-high heat. Add sesame seeds and cook, stirring, for 1-2 minutes or until toasted. Remove from heat.
  2. 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.
  3. Use your hands to roll 1 tablespoonful of pork mixture into a ball. Place on a plate. Repeat to make another 23 balls.
  4. 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.
  5. Transfer the pork balls to a serving platter. Sprinkle with sesame seeds and serve with plum or sweet chilli sauce.

Nutritions of Soy and sesame pork balls


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