For the fritters:
500g pork mince
1 large carrot, peeled, coarsely grated
1-inch piece ginger, microplaned
2 cloves garlic, microplaned
½ bunch coriander, finely chopped
1 red onion, finely sliced
1 long red chilli, finely chopped
Salt & pepper
100g wombok (Chinese cabbage), shredded
2 spring onion, finely chopped
1 cup self-raising flour
Sweet and sour dressing
3 tbsp Asian red vinegar, to taste
2 tbsp soy sauce, or taste
1 lemon, juiced
1 lime, juiced
1 spring onion, finely chopped
½ inch ginger, microplaned
1 garlic clove, microplaned
1 red chilli, finely chopped
1 tsp sugar
Vegetable oil, for frying
Iceberg lettuce, to serve
Place all the fritter ingredients in a bowl, and mix through to combine well (with hands work best). Roll out into little golfball-sized fritters.
Heat the oil to perfect frying temperature (170°C). Drop the fritters in one at a time and fry until golden. Remove and drain on a paper towel.
Mix the ingredients for the dressing in a bowl, taste and adjust soy/vinegar and sugar to your tastes.
Serve fritters in a leaf of lettuce with a drizzle of sweet and sour dressing on top.