1 tablespoon of dry sherry or Chinese cooking wine
1/2 teaspoon of salt
2-3 tablespoons of cornflour
3-4 tablespoons of plain flour
Here’s what you do:
Step 1 - Mix all of the ingredients together, except the flours, and marinate for at least an hour, but not more than 24 hours.
Step 2 - Start to add the cornflour with the other ingredients. Mix by hand until it starts to become a bit too gooey to mix easily but is still wet.
Step 3 - Start to add plain flour , mix carefully until it is about the consistency of soft bread dough. Don’t mix the flour too much or it will become too stiff. You should be able to easily pull out a piece of meat with a good coating of dough and roll it into a ball. You may need some extra flour on your hands to do the rolling.
Step 4 - Roll the rest of the pieces and keep them well floured to prevent sticking.
Step 5 - Before deep frying, shake off the excess flour in the frying basket, or a colander. Fry in batches, not all at once or the oil will cool. The oil needs to be at a good frying temperature so that the balls become a deep golden brown colour.
Step 6 - drain off the excess oil and serve with the sweet and sour sauce.
Kitchen implements required:
Fryer or deep frying pan
If you do freeze some of the batch, you can defrost them and then quickly fry the balls to refresh them ready for eating.