GLAZED LION’S HEAD MEATBALLS

Step 1

Combine the mince, water chestnuts, mushroom soy, hoi sin, garlic, ginger, eggs, ground rice, cornflour, five spice, salt and white pepper in a large bowl and mix thoroughly. Refrigerate for 1 hour, then divide into four pieces and form into balls.

Step 2

Roll the meatballs in plain flour, and shake off any excess. Fry in hot (180°C) vegetable oil for 2 minutes, until golden, then drain on kitchen paper. Pour the stock,
honey, dark soy, oyster sauce and Chee Hou sauce into a saucepan and bring to a simmer, add the meatballs and cook very gently for 1 hour, turning from time to time.

Step 3

Set the meatballs aside, then boil the cooking sauce rapidly, until thickened. Arrange the pak choy into bowls, then top with the meatball. Drizzle the reduced
sauce glaze over.