EZCR#27 - FRIED WATER CHESTNUT MEATBALLS

This is a basic meatball recipe with addition of several ingredients usually used in Chinese cooking [like ginger, garlic and spring onions]. These are the ingredients that contribute to the taste and aroma of the meatballs.

These fried meatballs on its own are tasty and has a bite. This meatball paste can be used as topping to be steamed with mushrooms, tofu, bittergourd etc.

Ingredients

[makes about 16 meatballs]

200 gm minced pork belly or lean meat 

5 water chestnuts – skinned and chopped

1 tsp each of chopped garlic, ginger, carrot and spring onions

1 tbsp cornflour

Seasoning

1 tbsp each of light soy sauce and wine

Dash of pepper and msg

1 tsp sesame oil

1. Mix minced meat with seasoning. Stir in one direction until the paste is sticky.
2. Add in the remaining ingredients. Mix well.
3. Shape mixture into balls and deep fry in hot oil over medium heat until golden brown. Dish up.
   
   

Sauce Ingredients [combine]

3 tbsp plum sauce

2 tbsp sugar

1 ½ tbsp each of light soy sauce, wine and apple cider vinegar

2 tsp cornflour

1. Combine all the ingredients in a measuring cup. Add enough water to make up to 120 ml.
2. Bring sauce to boil in a small saucepan. Stir until sauce is bubbly and thick. Add sliced onions [optional].
3. Place some shredded zucchini on serving platter, top with fried meatballs.
4. Pour sauce over it and serve immediately.
   
   

This post is link to Carole's Chatter: Food on Friday Theme - Chinese Food