800G Minced beef or lamb

1 x 170g Nonya Secrets Rendang Curry mix

1 teaspoon salt

2 tablespoons dessicated coconut, toasted

2 tablespoons chopped coriander leaves (optional)

2 cups vegetable cooking oil for deep frying

 

Method

Combine minced beef or lamb with the Rendang curry mix in a mixing bowl.  Add toasted dessicated coconut and coriander leaves and mix well.   Season with salt to taste.

Form into balls the size of a golf ball.

Deep fry in hot oil a few at a time until crispy on the outside but  moist inside.  Check with a probe to ensure that the meat is cooked inside.  It should read at least 65 degrees centigrade.  Transfer onto kitchen paper and repeat the process until all the meatballs are cooked.  Keep warm until ready to serve.

 

Serve the meatballs with salad or dipped in a yoghurt and coriander dipping sauce or Nonya Secrets spicy peanut sauce.

Serves 4-6