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Meatball Karaage

An easy and quick Japanese Meatball Karaage recipe.
Posted By: K. Taako
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Prep Time: 10 | Cook Time: 20 | Ready In: 30
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US Metric

¾ lb ground pork
½ frozen corn
2 cloves garlic, minced
1 egg
2 Tbsp. fish sauce
1 tsp. sugar
1 Tbsp. corn starch
¼ cup cilantro leaves, chopped

Oil for deep frying

Cooking Process:

1. In a large bowl, combine all the ingredients and rub with hands. For an extra crispy coating, roll meatballs in wondra or mochiko flour.

2. In a wok or deep pot, heat oil over medium high.  When you put a chopstick in the oil and see bubbles around it, it’s ready for deep frying.  Use 2 spoons to make a meatball and drop inside the oil gently.  Do not crowd the wok.

3. When the meatballs are nice golden brown, take them out and put them on a paper towel to absorb extra oil.  Make sure the meat inside is cooked through, especially if it turns brown too fast.