- In a large, deep bowl, put in minced pork. Combine thoroughly with soy sauce, sesame oil, corn flour, salt and white pepper. Add minced mushrooms, carrots, garlic and shallots. Mix thoroughly until well combined. Marinate the meatball mixture in the refrigerator for at least 3 hrs or best, overnight.
- Remove from the refrigerator and mix again. Using hands, press the mixture together so that the ingredients will bind well. Prepare soy sauce mixture. Roll meatball mixture into balls of 3-4cm in diameter.
- Heat oil in a wok just enough to cover half of the pork meatballs. Dip meatballs with soy sauce mixture and slap the meatball from one palm to the other about 3-4 times. Put into the hot oil and fry until golden brown. Turn when needed.
- Drain fried pork meatballs on wire rack. Serve hot with sweet chilli sauce or ketchup.