'Lion head' meatballs



Now I do not know if this dish is a traditional Chinese dish but if it is then you can see how the Italians came up with pasta and meat balls when Marco Polo came back with pasta from China. If you fancy a meat ball dish with a twist then try this.

You will need
500g/1lb 2oz beef mince
4 garlic cloves crushed
2tbsp fresh root ginger finely grated
2 spring onions, finely chopped
1tbsp Shaoxing rice wine or dry sherry (or more, to taste)
2tbsp light soy sauce
1tbsp toasted sesame oil
1egg
1tbsp corn flour
Salt and ground white pepper to taste
100ml/3½floz groundnut oil
750ml/1¼ pint vegetable stock
300g/11oz Chinese leaf, Bok choy or spinach
3 or 4 chestnut mushrooms
1tbsp light soy sauce
1tbsp corn flour
2tbsp cold water
Salt and ground white pepper to taste
2 large spring onions
Sesame oil

To start with take beef mince, garlic, ginger, finely chopped spring onions, rice wine or sherry, 2tbsp light soy sauce, 1tbsp toasted sesame oil, 1bsp corn flour and add to a blow and mix together. Season with salt and ground white pepper then add a beaten egg and fully combine everything so you can make golf ball sized meat balls. Then set them in the fridge to set for about half an hour or longer.

When you are ready to cook take some groundnut oil and heat it in a large pan. Shallow fry the meat ball so they go nice and crispy brown on the outside. Just spoon oil over them for about 7 to 8 minutes and you are ready to move on and finish them in the sauce.

Take a large pan and arrange your Chinese leaf so you can lay your meat balls on them. The on top of them add the sliced mushrooms, 1tbsp light soy sauce and a drizzle of sesame oil. Then place your meat balls on them. Now cover with the stock bring to the boil and season with salt and pepper.

Now finally take your corn flour add the water and add to thicken the sauce if you so wish. Place in a large bowl and garnish with some fresh sliced spring onions .

 Then serve with fresh cooked noodles and there you have it, meatballs and pasta.

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