These Chinese meatballs contain pork, prawns and crabmeat (we use tinned) and are very easy to make. They would traditionally be deep-fried to a medium brown colour before finishing in the sauce, so an air fryer is ideal here, although we shallow-fried in a wok. Serve with lots of chinese leaf and plain rice. serves 4

For the meatballs:

200g pork mince
200g crab meat
100g prawns
2 spring onions
half tin/100g water chestnuts
thumb-sized piece ginger
2 tsp sesame oil
1 tbsp soy sauce
1 tbsp corn flour
salt and pepper
oil for frying

For the sauce:

400ml chicken stock
thumb-sized piece ginger
half small head chinese leaf, shredded
2 tbsp oyster sauce
1 tsp sugar
half tin water chestnuts
handful fresh coriander, chopped

Squeeze any liquid out of the crabmeat.
Either put all the ingredients in a blender and pulse until smooth (ish) or chop very finely.
Make golfball-sized balls from the mixture and chill for at least an hour or overnight.
Shallow fry the meatballs in a wok (or see above) with a little oil for a few minutes until brown all over. Remove.
Add the stock, sugar, ginger and oyster sauce to the wok and bring to the boil.
Add the vegetables and meatballs and simmer for about 10 minutes.
Add the coriander and serve on extra uncooked shredded chinese leaf, with plain rice, sweet chilli sauce and soy sauce on the side.