| 1 |
Whisk together the fish sauce, vegetable and sesame
oils, and sugar until the sugar is completely dissolved. Stir in the
garlic and season with pepper. Add the beef and pound it into the
marinade until evenly coated. Allow to marinate, refrigerated, for 1
hour. Then transfer the meat to the freezer for 1 hour. |
| 2 |
Place the partially frozen beef in a food processor
and pulse until ground. Add the potato starch and continue pulsing
until you have a smooth and firm paste, about 5 minutes. Add the
baking powder and process for 1 minute more. |
| 3 |
Bring a pot filled with water to a boil over high
heat. Pinch off a well-rounded teaspoon of the beef and form it into
a ball. Then carefully lower it into the boiling water. Repeat this
process until you have used up all of the paste. Cook the meatballs
until they float to the surface, about 5 minutes. Drain on paper
towels. |
| 4 |
Heat 1 tablespoon vegetable oil in a nonstick skillet
over medium-high heat and lightly brown the meatballs until slightly
crisp all over, about 3 minutes. Serve as an appetizer or snack with
chili and garlic sauce and hoisin sauce on the side. |
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