Pork Shrimp Recipe
Ingredients
| 1 slightly beaten egg | ||
| Soy sauce | 2 Tablespoon | |
| 2 tablespoons fine dry bread crumbs | ||
| Onion | 1 Tablespoon, finley chopped | |
| Ground ginger | 1/4 Teaspoon | |
| Ground pork | 1/2 pound | |
| Shrimp | 1 4 1/2 Ounce, finely chopped | |
| Onion | 1 Medium, chopped | |
| 10 teaspoons instant chicken bouillon granules | ||
| Few sprigs parsley | ||
| Bay Leaf | 1 | |
| Dried rosemary | 1/2 Teaspoon, crushed | |
| Lettuce | 1 1/2 Cup (16 tbs), shredded | |
Directions
In bowl thoroughly combine egg, soy sauce, bread crumbs, the 1 tablespoon onion, and ginger.
Add pork and shrimp; mix well.
Shape into 60 small meatballs, using about 1 1/2 teaspoons mixture for each.
In Dutch oven mix the remaining onion, bouillon granules, parsley, bay leaf, rosemary, 10 cups water, and 1/2 teaspoon salt; bring to boiling.
Add meatballs; return to boiling.
Cover; simmer 15 minutes.
To serve, remove bay leaf and stir in lettuce.
Add pork and shrimp; mix well.
Shape into 60 small meatballs, using about 1 1/2 teaspoons mixture for each.
In Dutch oven mix the remaining onion, bouillon granules, parsley, bay leaf, rosemary, 10 cups water, and 1/2 teaspoon salt; bring to boiling.
Add meatballs; return to boiling.
Cover; simmer 15 minutes.
To serve, remove bay leaf and stir in lettuce.
Chef
