Taiwanese-style Meatballs with Iceberg Lettuce and Sweet Chilli Sauce

Ching He-Huang offers a stylish way to serve spiced meatballs flecked with spring onion, ginger and red chillies
By Ching-He Huang
Taiwanese-style Meatballs with Iceberg Lettuce and Sweet Chilli Sauce
  • Rating:
  • Serves: 3
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

Main

  • 350 g minced beef
  • 1 tbsp ginger, chopped
  • 4 cloves garlic, chopped
  • 25 g chopped coriander
  • 1 large spring onion, chopped
  • 2 tbsp rice wine
  • 1 pinches freshly ground black pepper
  • 1 tsp sesame oil
  • 2 tbsp light soy sauce
  • 1 tsp salt
  • 1 tsp sugar
  • 1 red chillies, chopped
  • 1 egg yolks
  • 1 litres vegetable oil, for deep-frying
  • 1 iceberg lettuce, leaves separated
  • 4 tbsp sweet chilli sauce, to serve

Method

1. Place the beef, ginger, garlic, coriander, spring onion, rice wine, pepper, sesame oil, soy sauce, salt, sugar, chilli and egg yolk in a bowl.

2. Mix together and shape into small meatballs. Heat the vegetable oil in a wok or saucepan.

3. Fry the meatballs in batches until cooked through and browned.

4. Remove with a slotted spoon and drain the meatballs on kitchen paper. Wrap each one in an iceberg lettuce leaf, securing with a toothpick, and serve either with sweet chilli sauce or coconut noodles.

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