Step 1

Combine the beef, water chestnuts, garlic, ginger, pepper, soy sauce and sesame oil in a large bowl. Divide the beef mixture into 24 portions. Use your hands to roll each portion into a ball. Place beef balls on a baking tray and cover with plastic wrap. Place in the fridge for 10 minutes to firm.

Step 2

Heat the vegetable oil in a wok over medium heat until just smoking. Combine egg and cornflour in a small bowl until smooth. Gently roll beef balls, 1 at a time, in the cornflour mixture and drain off excess. Add half the beef balls to the wok and cook for 4-5 minutes or until golden brown and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with remaining beef balls.

Step 3

Reheat oil in wok. Add shallots and chilli and cook for 2 minutes or until crisp. Transfer to a plate lined with paper towel.

Step 4

To make sesame sauce, place sesame seeds in a saucepan and toss over low heat for 2-3 minutes or until golden. Remove from heat. Add sugar, vinegar, chilli sauce and 2 tablespoons of the water. Return to heat and stir until heated through. Combine remaining water and cornflour in a bowl. Add to sesame mixture and cook, stirring, for 1 minute or until sauce thickens. Taste and season with salt.

Step 5

Arrange beef balls on a platter. Drizzle with sesame sauce and sprinkle with fried shallot and chilli. Serve immediately.