Mini Taiwanese Meatballs

340 g ground beef
½ tsp SIDS CRAZY SALT
1 tbsp peeled & finely grated fresh ginger
4 cloves garlic, finely chopped
2 red chilli, seeded & finely chopped
1 large spring onion, finely chopped
1 tbsp Shaoshing rice wine or dry sherry
1 tbsp light soy sauce
1 tsp cornflour
1 tsp sesame oil
1 tsp raw sugar
SIDS SALT & PEPPER to taste
4 cups rice bran oil, for frying
50 g large baby spinach or lettuce leaves
¼ cup sweet chilli sauce, for serving
Fresh coriander leaves, for garnish
Fresh mint leaves, for garnish

Thoroughly mix together the beef, SIDS CRAZY SALT, ginger, garlic, ½ of the chilli and the spring onions in a medium bowl. Add the Shaoshing, soy sauce, cornflour, sesame oil, sugar, SIDS SALT & PEPPER and mix into the meat mixture until well combined, using your hands. Roll the meat into ping-pong-size balls then transfer to a plate.
Heat oil in a wok over medium-high until a bread cube or small piece of chilli dropped into the oil turns golden brown in 10-15 seconds and floats to the surface, 175°C. Deep-fry the meatballs using a strainer, tossing them in the oil gently, until golden brown, about 3 minutes. Drain on paper towels and repeat with the remaining meatballs.
To serve, place the spinach leaves stem-side up on a serving platter. Place 2 meatballs on each leaf, and drizzle a little chilli sauce on top. Garnish with a sprinkling of coriander and mint leaves and the remaining chopped red chilli. Guests can pick up the meatballs wrapped in the spinach or use toothpicks to spear and enjoy. Serve immediately.