Combine the pork, water chestnuts, egg, sugar, seasoning, soy sauce and cornstarch until they are smooth. Form the mixture into 10 or 12 small balls and set aside.
Fill a large saucepan one-third full with oil and heat until it reaches 185°C (360°F) on a deep fat thermometer, or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.
Arrange a few of the meatballs in a deep frying basket and carefully lower them into the oil. Fry for 3 to 4 minutes, or until they become lightly browned and crisp. Remove from the pan and drain on kitchen towel. Keep hot while you fry the remaining meatballs in the same way.
Heat the 2 tbsps of oil in a flameproof casserole. Add the onions and cabbage and fry until they are soft. Pour in the stock and bring to the boil.
Reduce the heat to low and simmer the mixture for 15 minutes, stirring occasionally.
Spread the beansprouts over the cabbage mixture then top with the shredded cucumber.
Arrange the meatballs on top of the vegetables. Simmer the mixture for 8 minutes. Serve at once.
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