Meatballs beef with sesame seeds

500 g beef

300 g canned chestnuts, drain the liquid, chop chestnuts

2 cloves garlic, pounded

1 tsp. pounded fresh ginger

1/4 tsp. ground black pepper

1 tsp. soy sauce

1 tsp. sesame oil

250 ml vegetable oil

1 egg, lightly beaten

35 g (1/4 Cup) cornstarch

5 arrows green onions-shallots, thinly sliced

3 large pod of fresh chilli, cut into quarters lengthwise

sesame sauce

2 tsp. sesame seeds

1 tsp. white sugar

1 tsp. rice vinegar

1 tsp. spicy pepper sauce

60 ml (1/4 Cup) cold water

1 tsp. corn starch

pinch of salt

Connect the minced meat, chopped chestnuts, garlic, ginger, pepper, soy sauce and sesame oil in a large bowl. Divide the meat into 24 pieces. Roll the meatballs them. Put them on a flat dish and cover with foil. Refrigerate for 10 minutes.

Heat the vegetable oil in a wok over medium heat. Whisk lightly egg with cornstarch in small bowl until smooth mass. Gently fold in egg mass meatballs 1 piece, lay on paper towel to rid excess eggs. Add half of the meatballs in the wok and cook for 4-5 minutes or until Golden brown. The skimmer will milovice meatballs and place them on a plate covered with paper towel. Cook the remaining meatballs.

Again heat oil in a wok. Add shallot and chilli and cook for 2 minutes. Transfer with a slotted spoon onto a plate covered with paper towel.

To prepare sesame sauce, place the sesame seeds in a frying pan and on low heat fry them for 2-3 minutes, stir. Remove from the heat. Add the sugar, vinegar, pepper sauce and 2 tsp. of water. Warm, stir. Mix in bowl of cornstarch and water. Add the sesame seeds and cook for 1 minute or until the sauce thickens. Salt and pepper to taste.

Put the meatballs on a flat serving dish. Pour sesame sauce and sprinkle with fried onions.