Soy & Sesame Pork Balls

• 40 g sesame seeds
• 480 g pork mince
• 1 egg, lightly whisked
• 2 tablespoons oyster sauce
• 1 tablespoon ketjap manis
• 45 g rice flour
• 14 cup loosely packed finely chopped fresh Thai basil
• 2 green shallots, ends trimmed, finely chopped
• 2 garlic cloves, crushed
• peanut oil, to shallow-fry
• plum sauce or sweet chili sauce, to serve

1. Heat a small non-stick frying pan over medium-high heat.
2. Add sesame seeds and cook, stirring, for 1-2 minutes or until toasted.
3. move from heat.
4. Combine the pork mince, egg, oyster sauce, kecap manis, rice flour, Thai basil, green shallot and garlic in a large glass or ceramic bowl.
5. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
6. Use your hands to roll 1 tablespoonful of pork mixture into a ball.
7. Place on a plate.
8. Repeat to make another 23 balls.
9. add enough oil to a large frying pan to reach a depth of 2cm and heat over high heat.
10. Add half the pork balls and shallow-fry for 4 minutes or until brown and cooked.
11. Transfer to a plate lined with paper towel.
12. Repeat with remaining pork balls, reheating oil between batches.
13. Transfer the pork balls to a serving platter.
14. Sprinkle with sesame seeds and serve with plum or sweet chilli sauce.

sesame seeds, pork mince, egg, oyster sauce, ketjap manis, rice flour, fresh thai basil, green shallots, garlic, peanut oil, plum sauce

Taken from www.food.com/recipe/soy-sesame-pork-balls-199756 (may not work)