Print-Chinese Fried Meatballs – Take 3


Main :

  • Minced semi-lean pork (get the butcher to minced for U – not the frozen ones) with some cubed Prawn.

Side :

  • 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 Corn-flour 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 !!!

Start 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 extract the air out of the mixture, hence giving a firmer and somewhat chewy texture. The mixture should be firm and can be adjust 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.

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.

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 Bread-crumbs. 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 over-crowd. Deep-fry for abt 2-3 mins ot till Golden brown. Drain off excess oil. There U go, simple…, ur Meatballs are ready to be serve hot. U can serve with Chili/Ketchup if U like.


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