When I was a kid, I would often go to my mother while she was frying meatballs to sneak in a few bites of that savoury meat packed full of flavour from the marinate and vegetables. It brought me a sense of comfort, a sense of home. Even to this day, this dish holds a certain nostalgic appeal to me and for a moment whenever I would take a bite of this, it would feel as though I were a kid again; in that kitchen picking off my mother’s freshly cooked food by her side.

Ingredients

• 725g minced pork
• 230g minced prawn
• 1 minced red onion
• 30g chopped spring onion
• 100g grated carrots
• 2 tbs oyster sauce
• 1 tbs light soy sauce
• 1 tbs mushroom powder
• 2 tsp sesame oil
• 1 tsp five spice powder
• 2.5 tsp sugar
• white pepper to taste
• 65g beaten egg
• 3 tbs potato starch

Method

• Mix everything together until it become pasty. Chill for an hour or two.
• Shape the mixture into round balls. Then set aside.
• In a heated wok at medium high heat. Add enough oil for deep frying. Ensure that oil is hot enough before slowly adding in the balls. Use a wooden chopstick to test if the water is hot enough, bubbles surrounding the chopsticks signifies that the oil is ready to be used. Add in the meatballs gently, avoid overcrowding the wok. fry 5-6 balls at a time. Fry until golden brown. Dish it out using a strainer, set aside on a kitchen towel or drip pan. Do the same for the rest of the meatball. Turn down the heat a little if the meatballs are turning brown too fast. Serve hot.