Crispy Pork Balls

Ingredients:

12 quail’s eggs
200 grams minced pork
4 water chestnuts, minced finely (fresh or tinned)
2 tsp. minced spring onions
1 tbsp. oyster sauce
2 tsp. cornflour
dash of pepper
6 salted crackers, finely crushed
lettuce leaves for garnishing

Procedure:

Boil quail’s eggs for 10 minutes until hard boiled. Remove shell. Marinade minced pork with the seasoning ingredients. Add water chestnuts and mix well. Divide the mince mixture into 12 equal portions. Flatten each portion into a flat patty. Wrap a quail’s egg in each pork patty and fold over to form a pork ball. Coat the pork balls in the cracker crumbs. Place balls in a preheated oven at 200C for 20 minutes. Turn halfway through cooking. Serve on bed of lettuce.