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| Clear-Simmered
Meatballs (Shanghai) |
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| 750 g (1 1/2
lb) minced pork 50 g (2 oz) dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and diced 100 g (4 oz) dried shrimps, soaked for 20 minutes, drained and diced 100 g (4 oz) canned bamboo shoots, drained and diced 2 spring onions, finely chopped 2.5 cm (1 inch) piece root ginger, peeled and finely chopped 1 egg 2 tablespoons cornflour 2 tablespoons salt 600 ml (1 pint) vegetable oil, plus 4 tablespoons 1 teaspoon sesame oil 5 tablespoons chicken stock 1 tablespoon soy sauce 1. In a bowl, mix together the pork, mushrooms, bamboo shoots, shrimps, spring onions, ginger, egg, 1 1/2 tablespoons cornflour, salt, 4 tablespoons vegetable oil and the sesame oil. Mix together thoroughly and form into balls, using about 1 tablespoon mixture per ball. 2. Heat the remaining oil in a wok until it is smoking, then add the meatballs. Fry until brown on the outside. Remove with a slotted spoon and drain on papper towels. 3. Pour off the oil. Add the chicken stock to the wok and return the meatballs. Bring to the boil, then simmer for about 10 minutes. Lift out the meatballs, drain and place on a warmed serving dish. 4. Add the soy sauce to the wok. Mix the remaining cornflour with the remaining tablespoon of chicken stock, add to the wok and stir until the sauce thickens. Pour the sauce over the meatballs and serve immediately. |
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