Shantung Meatballs Recipe
Ingredients
1/2 kg. minced meat
1 egg beaten
2 tbsps. water chestnuts or walnut meat, minced
1 tbsp. bamboo shoots, minced
2 tsps. fresh ginger, grated
2 cloves garlic, crushed
2 tsps. salt
1 tsp. five spices powder
1/2 tsp. white pepper ground
2 tbsps. soya sauce
1 tbsp. sherry or cooking wine
3 tbsps. cornflour
1 cup peanut oil
2 cups shredded lettuce leaves
2 cups water
1 recipe barbeque sauce or Chinese lemon sauce
Directions
Cook minced meat in a pan with 2 cups water, salt, ginger and garlic until soft.
Remove from fire, cool and grind roughly.
Wash the bamboo shoots well before cutting.
Place ground mince in a bowl, add beaten egg, five spice powder, pepper, sherry, bamboo shoots, cornflour, water chestnuts or walnut meat and soya sauce.
Knead well.
Make 25 small balls.
Heat oil in a wok or frying pan.
Deep fry the balls a few at a time, until all sides become golden brown.
Turn carefully.
Remove and keep on a kitchen paper.
Place meat balls in the centre of a serving plate and put shredded lettuce around the balls.
Serve hot with barbeque sauce or Chinese lemon sauce.
VEGETARIAN VERSION:
Use 200 gms. soya granules instead of mince meat.
Omit egg and follow recipe as above.
Remove from fire, cool and grind roughly.
Wash the bamboo shoots well before cutting.
Place ground mince in a bowl, add beaten egg, five spice powder, pepper, sherry, bamboo shoots, cornflour, water chestnuts or walnut meat and soya sauce.
Knead well.
Make 25 small balls.
Heat oil in a wok or frying pan.
Deep fry the balls a few at a time, until all sides become golden brown.
Turn carefully.
Remove and keep on a kitchen paper.
Place meat balls in the centre of a serving plate and put shredded lettuce around the balls.
Serve hot with barbeque sauce or Chinese lemon sauce.
VEGETARIAN VERSION:
Use 200 gms. soya granules instead of mince meat.
Omit egg and follow recipe as above.
Questions, Comments and Reviews
By Same Chef
Chef
