Taiwanese-style Meatballs with Iceberg Lettuce and Sweet Chilli Sauce

Ingredients

• 350 g minced beef
• 1 tbsp fresh root ginger, chopped
• 4 cloves garlic, chopped
• 25 g chopped coriander
• 1 large spring onion, chopped
• 2 tbsp rice wine
• 1 pinch freshly ground black pepper
• 1 tsp sesame oil
• 2 tbsp light soy sauce
• 1 tsp salt
• 1 tsp sugar
• 1 fresh red chilli, chopped
• 1 egg yolk
• 1 iceberg lettuce, leaves separated
• 4 tbsp sweet chilli sauce, to serve

Directions

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.
3. Heat the vegetable oil in a wok or saucepan.
4. Fry the meatballs in batches until cooked through and browned.
5. Remove with a slotted spoon and drain the meatballs on kitchen paper.
6. Wrap each one in an iceberg lettuce leaf, securing with a toothpick, and serve either with sweet chilli sauce or coconut noodles.