Put the lamb into a food processor and whizz until minced. Add the dripping and whizz again. Pop in the soy sauce, sugar, shallots, mint, egg white and cornflour and blend briefly until well mixed.
With lightly floured hands, divide and shape into walnut-sized balls. Toss them in a little flour to coat. Put the glaze ingredients into a small saucepan and bring to the boil, stirring well. Remove from heat.
Heat the oil in a wok or deep frying pan and fry the meatballs a few at a time for about 3–5 minutes, or until golden brown. Drain well and roll in the glaze. Serve warm.
© 1994 Keith Floyd estate. All rights reserved.