MOD­ERN-STYLE SHANG­HAI MEAT­BALLS

Better Homes and Gardens (Australia) - - Party Food -

Prepa­ra­tion time 20 mins Cook­ing time 15 mins Makes 36

500g pork mince

1 Tbsp corn­flour

2 green shal­lots, finely chopped 1 tsp finely grated ginger 225g can wa­ter chest­nuts,

drained, finely chopped

2 cups panko bread­crumbs 2 free-range eggs

2 Tbsp pure sesame oil,

plus ex­tra 1 Tbsp

2 Tbsp veg­etable oil

2 Tbsp Lee Kum Kee

Pre­mium Soy Sauce Toasted sesame seeds, to serve Co­rian­der leaves, to serve

SHANG­HAI MARI­NADE 2 Tbsp Lee Kum Kee Pre­mium Soy Sauce 2 Tbsp Shaox­ing wine 1 Tbsp caster sugar 1 Tbsp Lee Kum Kee Panda Brand Oys­ter Sauce

STEP 1 Put pork in a large bowl. Com­bine all Shang­hai mari­nade in­gre­di­ents and add to pork, along with corn­flour, shal­lot and ginger. Mix well. Stir in wa­ter chest­nuts, bread­crumbs and eggs un­til com­bined, then add sesame oil, mix­ing un­til a soft mix­ture forms. STEP 2 Shape 1 ta­ble­spoon of pork mix­ture into a ball us­ing damp hands and re­peat to make 36 meat­balls. STEP 3 Heat veg­etable oil in a large fry­ing pan over medium-low heat. Care­fully place meat­balls in the pan and cook for 15 min­utes, turn­ing un­til cooked through and browned all over. Add soy sauce and ex­tra sesame oil, and gently toss to coat. STEP 4 Trans­fer meat­balls to ce­ramic serv­ing spoons. Scat­ter with sesame seeds and co­rian­der, then serve im­me­di­ately.

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