Hokkien Fried Meatballs 福建炸肉丸
Hokkien Fried Meatballs 福建炸肉丸
Ingredients
- 500 g minced pork, preferably with 30% fat
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 1 teaspoon five spice powder
- 1 teaspoon white pepper
- 1 teaspoon sesame oil
- 2 tablespoons minced garlic
- 2 tablespoons minced shallots
- 100 g minced jicama, squeezed dry to remove excess water
- 1 egg
- 2 tablespoons corn starch
- 1 tablespoon flour
- 2 tablespoons minced spring onion, optional
- as needed oil, for frying
Instructions
- 1
Prepare the pork by mincing it by hand until it becomes slightly sticky. This technique helps achieve a better texture for the meatballs.
⏱️ 10 min
- 2
In a large mixing bowl, add the minced pork. Then, add the oyster sauce, salt, five spice powder, white pepper, sesame oil, minced garlic, minced shallots, minced jicama (ensuring it's squeezed dry to remove excess water to prevent watery meatballs), and the egg.
⏱️ 5 min
- 3
Mix all the ingredients together thoroughly until well combined and uniform.
⏱️ 5 min
- 4
Add the corn starch and flour to the mixture. Continue to mix until all ingredients are well incorporated and the mixture is cohesive.
⏱️ 5 min
- 5
Using two spoons, scoop portions of the mixture and gently shape them into small, round balls.
⏱️ 5 min
- 6
Heat oil in a wok or deep pot to 160°C (approximately 320°F). Ensure there is enough oil for the meatballs to be submerged or at least half-submerged.
⏱️ 5 min•🌡️ 160
- 7
Carefully drop the formed meatballs into the hot oil in batches, being careful not to overcrowd the wok. Fry them until they are golden brown on all sides and thoroughly cooked through, which should take about 3-5 minutes per batch depending on size.
⏱️ 15 min•🌡️ 160
- 8
Remove the fried meatballs from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil. Serve them hot with your favorite dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Hokkien Fried Meatballs 福建炸肉丸
- 500 g minced pork, preferably with 30% fat
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 1 teaspoon five spice powder
- 1 teaspoon white pepper
- 1 teaspoon sesame oil
- 2 tablespoons minced garlic
- 2 tablespoons minced shallots
- 100 g minced jicama, squeezed dry to remove excess water
- 1 egg
- 2 tablespoons corn starch
- 1 tablespoon flour
- 2 tablespoons minced spring onion, optional
- as needed oil, for frying
Instructions
- 1
Prepare the pork by mincing it by hand until it becomes slightly sticky. This technique helps achieve a better texture for the meatballs.
⏱️ 10 min - 2
In a large mixing bowl, add the minced pork. Then, add the oyster sauce, salt, five spice powder, white pepper, sesame oil, minced garlic, minced shallots, minced jicama (ensuring it's squeezed dry to remove excess water to prevent watery meatballs), and the egg.
⏱️ 5 min - 3
Mix all the ingredients together thoroughly until well combined and uniform.
⏱️ 5 min - 4
Add the corn starch and flour to the mixture. Continue to mix until all ingredients are well incorporated and the mixture is cohesive.
⏱️ 5 min - 5
Using two spoons, scoop portions of the mixture and gently shape them into small, round balls.
⏱️ 5 min - 6
Heat oil in a wok or deep pot to 160°C (approximately 320°F). Ensure there is enough oil for the meatballs to be submerged or at least half-submerged.
⏱️ 5 min•🌡️ 160 - 7
Carefully drop the formed meatballs into the hot oil in batches, being careful not to overcrowd the wok. Fry them until they are golden brown on all sides and thoroughly cooked through, which should take about 3-5 minutes per batch depending on size.
⏱️ 15 min•🌡️ 160 - 8
Remove the fried meatballs from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil. Serve them hot with your favorite dipping sauce.