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Pork and Prawn Balls in Broth

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Ingredients

250g Raw Prawns Peeled, Deveined and Finely Chopped
750g Minced Pork
2 tsp Finely Chopped Chives
1 tsp Minced Ginger
1 tsp Cornstarch
Oil For Frying
Broth
5 Cups Beef Stock
2 tsp Oyster Sauce
2 tsp Soy Sauce
1 tsp Hoisin Sauce
1 tsp Chinese Five Spice Powder
2cm Piece Ginger Sliced
1 Stalk Lemongrass Sliced
100g Baby Spinach Leaves
Fish Sauce To Taste
Freshly Ground Black Pepper

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Pork and Prawn Balls in Broth

  • Medium

Ingredients

  • Broth

Directions

Steps

1
Done

In a bowl mix all Pork and Prawn Ball ingredients apart from the oil. Once it’s blended really well shape them into golf ball sized meatballs.

2
Done

In a frying pan add oil then shallow fry meat balls until brown on all sides, set aside. Drain oil into a separate container then pour a bit of water into the pan while still hot to melt the residue left from frying the balls, reserve this liquid this add more flavour to the broth.

3
Done

In a pot combine all Aromatic Broth ingredients and the liquid from the residue then bring it to a boil, lower heat to simmer then gently place the meatballs into the broth. Gently simmer for 10 minutes then turn heat off.

4
Done

Add spinach and spring onions, cover pot to cook vegetables with residual heat.

5
Done

Season with fish sauce and freshly ground black pepper, serve in soup bowls with rice on the side.

The Cafe

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