Combine the pork, water chestnuts, egg, sugar, seasoning, soy sauce and cornflour (cornstarch) until they are smooth. Form the mixture into 10 or 12 small balls and set aside.

Fill a large saucepan one-third full with oil and heat until it reaches 185 °C (360T) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds. Arrange a few of the meatballs in a deep-frying basket and carefully lower them into the oil. Fry for 3 to 4 minutes, or until they are lightly browned and crisp. Remove from the pan and drain on kitchen towels. Keep hot while you fry the remaining meatballs in the same way.

Heat the 2 tablespoons of oil in a flameproof casserole. Add the onions and cabbage and fry until they are soft. Pour in the stock and bring to the boil. Reduce the heat to low and simmer the mixture for 15 minutes, stirring occasionally. Spread the bean sprouts over the cabbage mixture, then top with the shredded cucumber. Arrange the meatballs on top of the vegetables. Simmer the mixture for 8 minutes. Serve at once.