Thursday 19 July 2018

Golden Prawns and Meat Balls

1:3 (ratio) minced pork and grounded prawns (I mixed around 300g of minced pork with 800g frozen prawns)
3-4 water chestnut, diced finely
1 dried cuttlefish, diced finely (optional)
A few stalks of spring onion, chopped

1/2 tbsp fish sauce
1 tbsp oyster sauce
1 tsp salt
1 tsp brown sugar
1 tsp sesame oil
1 tbsp hua tiao wine
1 tsp corn starch
3 tbsp tapioca starch

1. In a mixing bowl, combine all the ingredients and seasonings. Throw the paste a few times into the bowl until the paste become sticky and gluey.
2. Heat 2-3 cups of oil in a pan/wok. Use one hand (right) to grab some of the meatball paste and squeeze out a ball shaped of paste in between your thumb and index finger, use another hand (right) to hold a spoon and scoop out the round paste. Put it in hot oil immediately after each round paste is created.
3. Occasionally stir the meatballs and deep fry till browned. Serve hot.

*Taste and adjust the seasonings to your preference

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