Chinese Fried Meatballs – Take 3

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Crispy Aromatic Pillowy Soft Interior Meatballs

Ready : 35 mins [Prep : 25 mins † Cooking : 10 mins † Excluding Fridge Time] Printable Recipe

 

The VianD have some extra minced-meat fillings left from making the “Dumplings (Jiaozi/餃子)” – click for recipe, and simply turned them into Meatballs..*smile* First, a little introduction, “Meatballs” are simply ground or minced meat (in this case, Pork) rolled into a small ball along with other ingredients, spices and seasonings. They are cooked by frying, baking, steaming, or braising in sauce. They are extremely versatile and can be served as a killer appetizer, finger foods or part of a dinner dish when served with rice. It can also easily be incorporated into other dishes. While it is not clear of the originality of Meatballs, every country seems to have a version of their own. The VianD has posted two earlier versions;  “Chinese Fried Meatballs” (click for recipe) and “Chinese Fried Meatballs – Take 2” (click for recipe). Here’s The Viand’s third take on, “Chinese Fried Meatballs – Take 3”. Basically, not much different from the earlier two versions, but with minor adjustment in the Ingredients..*😁*

IngredientS

MAIN :

  • Minced semi-lean pork (get the butcher to mince for U – not the frozen ones) with some cubed Prawn.
  • Salted (abt 10-15 mins) and drained finely diced Jicama/Sa Kot (or Water chestnut), salted and drained (abt 10-15 mins) thinly sliced Cabbage. – this process will draw out excess water via Osmosis, preventing sogginess. Diced Onion, Ginger, Garlic, Scallion, Chive (only the green part), Parsley and soaked Black fungus (or soaked Shiitake mushroom).
  • Normal-flour or Cornflour or Tapioca Flour or better still Bread-crumbs.

SEASONING :

  • Salt, Sugar, White pepper, Oyster sauce, Light soy, Sesame oil, Shaoxing wine and a dash of Fish sauce. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!

MethoD

 

  • Step 1Start by mixing all the Ingredients thoroughly. Now for the fun part or The VianD like to call it – “the hammering stress releasing” part ..LoL – gather the mixture into a ball, lift and throw back to the bowl until the mixture, texturally becomes kinda springy/sticky. Ohhh… don’t know..,  do it for whatever number of times U like – more times, better texture. This process apparently extracts the air out of the mixture, hence giving a firmer and somewhat chewy texture. The mixture should be firm and can be adjusted be the amount of the Flour added. Set aside in the Fridge for at least an hr, this will help the marination and a firmer/easy handling mixture. Btw, U can save this in the freezer for later use like making Dumplings.
  • Step 2 : Scoop a suitable amount to the Palm and roll into balls – abt the size of a Table-tennis ball. Roll firmly. U can do this in advance.
  • Step 3 : Make sure the meatballs are at room-temperature. Now, U can choose to deep-fry as it is or as in this case, The VianD choose to coat some of them with Corn-Flour and half with Breadcrumbs. Coating them will give U a slightly crispy outer layer texture. Heat a pot of Oil to smoking hot, turn heat down to medium/low and put the Meatballs in, one by one and DO NOT overcrowd. Deep-fry for abt 2-3 mins or till Golden brown. Drain off excess oil. There U go, simple…, ur MeatBalls are ready to be served hot. U can serve with Chilli sauce/Ketchup if U like.

EnD
Copyright © 2014 The VianD · All Rights Reserved

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