Beijing Mock Meat Balls In Hot Szechwan Sauce Recipe
Ingredients
| Boiled soya granules | 2 Cup (32 tbs) (Soya Mince) | |
| Arrowroot | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon, ground | |
| Parsley | 2 Teaspoon, finely chopped | |
| Hot schezwan sauce | 1 Cup (16 tbs) | |
| Vegetable oil | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 667 Calories from Fat 373
% Daily Value*
Total Fat 42 g64.8%
Saturated Fat 7.2 g35.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 383.5 mg16%
Total Carbohydrates 29 g9.7%
Dietary Fiber 1.7 g7%
Sugars 0 g
Protein 45 g90.6%
Vitamin A 2.8% Vitamin C 3.9%
Calcium 0.3% Iron 1.2%
*Based on a 2000 Calorie diet
Directions
Divide the dough into 12 to 15 portions.
Using your palms make each portion into a small round ball size of a small table tennis ball.
Heat oil in a frying pan and deep fry all the balls, few at a time until colour turns golden.
Drain and keep them on a kitchen paper.
Make the sauce.
Add all the fried balls and let it simmer over low heat for 8-10 minutes.
Remove and serve hot with noodles or rice.
Chef
