Pork Meatballs

Adapted from:
http://www.taste.com.au/recipes/2854/soy+sesame+pork+balls

I have modified accordingly to what is available. I have doubled the recipe to 1kg of mince and adjust seasoning as per taste

•  40g (1/4 cup) sesame seeds - omitted cause there is no sesame
•  480g pork mince- 1kg
•  1 egg, lightly whisked -2 eggs
•  2 tablespoons oyster sauce- a few large dashes
•  1 tablespoon kecap manis- thick soy sauce + 2 tablespoon sugar
•  45g (1/4 cup) rice flour- 1/2 cup
•  1/4 cup loosely packed finely chopped fresh Thai basil- replaced with garden basil
•  2 green shallots, ends trimmed, finely chopped- 4 shallots
•  2 garlic cloves, crushed-4 cloves
•  Peanut oil, to shallow-fry
•  Plum or sweet chilli sauce, to serve- omitted 

Method:

1. Mix all ingredients well and leave overnight in fridge

2. Roll into medium size balls

3. Heat up oil in non stick pan. Make sure there is enough to oil to cover half of the meatballs

4. Fry around 2-3 minutes each side or until light brown

5. Serve as it is.