Last summer, my Taiwanese grandmother taught me how to make fried Taiwanese meatballs although I don’t think it’s a traditional Taiwanese or Chinese dish!
The meatballs can go with rice, noodles, bread, or eaten by itself, and as is with most meats used in Chinese cuisine, the meatballs are made out of pork.
Ingredients (adjust ratio as needed):
- Ground pork
- Water chestnut (optional)
- Dashi sauce
- Soy sauce
- Corn starch
- Baking soda
- Frying oil (Sunflower seed oil, Grape seed oil, Coconut oil, etc.)
- Dice the carrots
- Dice the onions
- Dice the garlic
- Dice the scallion
- Dice the water chestnuts
- Then mix all the diced vegetables with the ground pork and form the mixture into small round balls
- Then to make the frying batter, mix the sugar, liquid dashi sauce, soy sauce, salt, flour, corn starch, baking soda, and 1 egg into a bowl or pot – make sure the frying batter is not too wet, or else the oil will spurt everywhere!
- Drench each meat ball in the frying batter & deep fry in oil for about 8 minutes until golden brown!
Enjoy! or as the Chinese say “請慢用”!
Image from here