Yields 10-12 balls
Ingredients:
6 preserved sour plums
5 oz. minced pork
2 tsps. Soft breadcrumbs
1 tbsp. beaten egg
½ tsp. onion wine
½ tsp. salt
Pinch of pepper
Oil for deep frying
Sauce:
1tbsp. Chinese white vinegar
2 tsps. Water
2 tbsps. sugar
3 tbsps. water
Pinch of salt
2 tsps cornstarch made into paste with 2 tsps. Water
Directions:
1. Mash the preserved sour plums in 4 tbsps water and leave to stand for 30 minutes.
2. Mince the meat very finely and beat in the ingredients by hand.
3. Divide the mixture into about 12 and shape into small balls the size of sour plums.
4. Deep fry the meatballs for about 4 minutes, then drain well.
5. Strain the sour plum juice and mix it with the sauce in a small saucepan. Bring to the boil. Thicken with the cornstarch paste and add the meatballs. Serve hot.
