Learn . Laugh . Eat

Grandma's 'Lionhead' Meatballs

Prep: 45

Cook: 60

Delicious melt in your mouth meatballs.

a thumb-size piece of ginger

2 spring onions

100g water chestnuts

100g prawns, peeled and deveined

250g white crabmeat

200g pork mince

vegetable oil, for frying

The Marinade

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon light soy sauce

2 teaspoons sesame oil

2 tablespoons water

1½ tablespoons cornflour

The Sauce

a thumb-size piece of ginger, finely sliced

1 Chinese leaf cabbage, cut into

3cm squares

1½ tablespoons oyster sauce

300ml chicken stock

a large handful of coriander,

roughly chopped

PREPARATION

Finely dice the ginger, spring onions, water chestnuts and prawns and put them in a large bowl. Add the crab meat, pork mince and all the marinade ingredients and mix together to form a smooth paste.

Fill a bowl with cold water. Dip the palms of your hands into the water, then pick up and roll a portion of the meatball mix into ping pong sized balls. Repeat until all the mix has been used, placing the meatballs on a large cold plate once rolled.

COOKING

Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil. Deep-fry the meatballs in batches for 4 minutes until golden brown, then remove from the oil and leave to drain on kitchen towel.

While the meatballs are draining, make the sauce. Heat 1 tablespoon of vegetable oil in a separate saucepan over a medium heat. Add the ginger and the Chinese leaf and fry for 2–3 minutes, then add the oyster sauce and stock and bring to the boil.

Reduce the heat to a simmer, carefully lower the meatballs into the sauce and leave to cook, covered, for 30–40 minutes until the sauce has thickened by half. Spoon the meatballs and sauce into bowls and serve with steamed rice

Recipe from: Jeremy Pang's Chinese Unchopped (Quadrille £19.99)


a thumb-size piece of ginger

2 spring onions

100g water chestnuts

100g prawns, peeled and deveined

250g white crabmeat

200g pork mince

vegetable oil, for frying

The Marinade

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon light soy sauce

2 teaspoons sesame oil

2 tablespoons water

1½ tablespoons cornflour

The Sauce

a thumb-size piece of ginger, finely sliced

1 Chinese leaf cabbage, cut into

3cm squares

1½ tablespoons oyster sauce

300ml chicken stock

a large handful of coriander,

roughly chopped


PREPARATION

Finely dice the ginger, spring onions, water chestnuts and prawns and put them in a large bowl. Add the crab meat, pork mince and all the marinade ingredients and mix together to form a smooth paste.

Fill a bowl with cold water. Dip the palms of your hands into the water, then pick up and roll a portion of the meatball mix into ping pong sized balls. Repeat until all the mix has been used, placing the meatballs on a large cold plate once rolled.

COOKING

Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil. Deep-fry the meatballs in batches for 4 minutes until golden brown, then remove from the oil and leave to drain on kitchen towel.

While the meatballs are draining, make the sauce. Heat 1 tablespoon of vegetable oil in a separate saucepan over a medium heat. Add the ginger and the Chinese leaf and fry for 2–3 minutes, then add the oyster sauce and stock and bring to the boil.

Reduce the heat to a simmer, carefully lower the meatballs into the sauce and leave to cook, covered, for 30–40 minutes until the sauce has thickened by half. Spoon the meatballs and sauce into bowls and serve with steamed rice

Recipe from: Jeremy Pang's Chinese Unchopped (Quadrille £19.99)

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