My kids love deep-fried crispy food so we usually have some kind of deep-fried dish once a week. I didn’t like deep frying at home before because the whole house will smell. But when I saw the kids looked forward to the food and ate very well with smile, I started to care less about the smell. It is more important that they enjoy good food.
For this pork karaage I used fish sauce, one of my favorite condiments, instead of typical Japanese seasonings and I made it more like South East Asian flavor. This can be a good appetizer dish too.
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- 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
- In a large bowl, combine all the ingredients and rub with hands.
- In a wok, 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.
- 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.