Ingredients :
  • 100 gms Pork belly Mince
  • 10 gms Garlic chives
  • 15 gms Khye Chiam (pickled Mustard Greens. Rinse in water to remove excess salt.)
  • 25 gms finely diced Carrot
  • 30 gms finely diced Onion
  • 1 Tablespoon Fish Sauce
  • 1 Tablespoon Light Soy Sauce
  • 1/4 Teaspoon White Pepper
  • Panko (Japanese breadcrumbs)
  • Oil for deep frying
Method:
  1. In a bowl mix well the fish  and soy sauces pepper and pork mince. Leave it stand for 15 minutes
  2. Take a piece of the the mix pork mince, ~ 25gms. Make a flat pattie and spoon the vegetables in the middle and fold up the edges into a ball and seal well.
  3. When all the meat has been formed then steam them for 8 minutes on a cabbage lined steamer. Remove them and roll them in the panko.
  4. Heat the oil to 190ºC (375F). or pre-heat an oven to hot
  5. Roll the balls in breadcrumbs, deep fry them just for 30 seconds, just to brown the breadcrumbs or place them in the oven until panko browns.