Mix together the soy sauce, sherry, sugar, ginger wine, cornflour, lime zest and juice. Stir in the water and mix well. Pop in the garlic, water chestnuts and sesame oil. Mix well together. Stir in the minced beef.
Take a small amount of mixture at a time and, using your hands, roll into walnut-sized balls.
Heat the oil with the garlic in a wok or frying pan. When the oil is hot remove the garlic and cook the meatballs in batches for 3–5 minutes. Roll them over during cooking so they are evenly browned. Serve hot with a choice of dipping sauces.
© 1994 Keith Floyd estate. All rights reserved.