Step 1

Combine the mince, shallot, water chestnut, garlic, coriander, soy sauce, oyster sauce, sesame oil and egg in a bowl. Roll 1 tablespoonful of the mixture into a ball. Transfer to a plate. Repeat with the remaining mixture.

Step 2

Place the flour on a plate. Season with pepper. Roll meatballs in the flour to coat.

Step 3

Preheat oven to 180°C. Heat half the peanut oil in a large frying pan over medium-high heat. Add half the meatballs. Cook for 4 minutes or until just browned. Transfer to a 2L (8-cup) capacity baking dish. Repeat with remaining peanut oil and meatballs, reheating the pan between batches.

Step 4

To make the sauce, combine the stock, soy sauce, oyster sauce and cornflour in a small microwave-safe bowl. Heat in microwave on High/800watts/100%, stirring halfway through cooking, for 1 minute.

Step 5

Pour the sauce over the meatballs. Cover and bake in oven for 30 minutes or until the meatballs are cooked through.

Step 6

Divide rice and greens among serving bowls. Top with the meatballs and sauce to serve.