This is a very simple dish. Easy to make. You can always prepare ahead of time. That is , prepare in the morning. Season it then chill it. Take it out from fridge only when you are ready to deep fry.
To prepare this dish, you need a very sharp knife for slicing the meat. One way to cut the meat very thin slices is by freezing the meat for a few hours until it is a little frozen/hard but still able to cut.
The thinner the meat is, the better the result will be and of course taste nicer when meat is thinly sliced.
800g Fresh Shoulder Meat 五花肉
1/2 tsp pepper
3 tbsp light sauce
1/2 tbsp oyster sauce
1 tbsp sesame oil
4 tbsp potatoes flour/cornflour
oil for deep frying
1. Slice shoulder meat into thin slices like shabu shabu and put them into a big bowl.
2. Add all the rest of ingredients and mix it well. Cling wrap and set it a side in the fridge for about minimum 30min. Let the meat be seasoned.This can be prepared earlier in the morning too.
3. Heat up a wok. Pour in oil enough for deep frying. With 2 spoons or gloved hand shape the meat into 2cm balls. When the oil is hot enough, put in the meat balls by batch to deep fry until golden brown. Remove from wok and place them into a plate lay with kitchen paper to absorb excess oil. Continue to deep fry the rest of the meat balls until all completed.
4. Transfer into another place, serve.
You may also be interested in my All Times Favorites Deep Fried Meat Balls
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