
Ingredients
Pork meatballs (we purchased pre-made ones from the supermarket)
Vegetable oil for deep frying
Extra cornflour to coat meatballs
Serve with steamed rice (we used 2 cups of rice and 3 cups of water, so we have a lot left over for another meal the next day)
Spring onions for serving (optional, we didn't have any so didn't do this step)
Sesame seeds (optional)
BATTER
6 tbsp cornflour
4 tbsp plain flour
7 tbsp COLD soda water (not sparkling mineral water)
1/4 tsp baking powder
1/4 tsp salt
HONEY SAUCE
1/3 cup honey
1 tbsp light soy sauce
1 1/2 tbsp glucose syrup
2 tsp mirin (chinese cooking wine)
Preparation
STEP ONE
Best if batter is made at least 30 minutes before cooking and placing in the fridge to ensure it is nice and cold (this makes the batter crunchy) Add all the ingredients of the batter to a mixing bowl. Don't over mix, just enough for the ingredients to be combined, place into fridge until ready for frying the meatballs.
STEP TWO
Start cooking rice, our method you don't need to rinse the rice before cooking. We used 2 cups of rice and covered with 3 cups of water. Bring to the boil over a medium heat, with no lid on saucepan. Once boiling, turn down to a low heat, place lid on saucepan, leave for 13 minutes.
After 13 minutes, remove from heat, leaving lid on and set aside for 10 minutes.
STEP THREE
Have enough oil in a saucepan to cover the meatballs, if you have a large enough saucepan, you may be able to cook all in one batch. We did it in three batches as we only had a small saucepan available. Heat the oil on a high heat, until you hear it start to sizzle. Lightly coat the meatballs in cornflour (we placed the meatballs in a ziplock bag with cornflour and shook lightly to cover).
STEP FOUR
Remove batter from the fridge and coat each meatball in batter and gently place into the hot oil. The meatballs will be fried twice, to create the extra crunchy batter. This fry only fry until the batter is a light brown colour. Once light brown remove from oil and drain on a plate with paper towel.
STEP FIVE
Fluff the rice with a fork (after it has sat for 10 minutes), gently moving it around the saucepan. Leave lid on to keep warm.
STEP SIX
In a saucpan place all of the honey sauce ingredients, bring to a boil, then turn down to a simmer for 3 minutes. After 3 minutes, turn off heat and place lid on saucepan to keep warm.
STEP SEVEN
Reheat oil in saucepan and re-fry the meatballs for approximately 90 seconds, or until golden brown. (The more golden the colour, the more they will be crunchy!). Once cooked, place meatballs in the saucepan with the honey sauce and coat.
STEP EIGHT
Place rice in bowls and place cooked meatballs on top. Sprinkle chopped spring onions over the top (optional, we didn't do this) and you can also sprinkle some sesame seeds over the meatballs here also.
Enjoy!!