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Tuesday, December 31, 2013

Surf and Turf meatballs

In all honesty I've no idea anymore what attracted me to this recipe, nothing about half and half mince and shrimp seems at all appealing to me. I have moments where it seems like a good idea at the time, but later maybe isn't. Anyway for whatever reason I decided that this was the recipe and I set to work making it. Truth be told apart from my usual meat blunder - resulting in mini-meat toblerones instead of balls, it's actually quite delicious and the shrimp bits add an interesting texture to the meat. The chilli flakes give this dish a little bit of a kick but it's not too intrusive on the more delicate palette, although I am not to sure how willing I would be to try this out on a small child with fussy eating habits, meatballs or not.

Surf and Turf Meatballs in Sweet and Sour Sauce

325g half and half mince

325g raw shrimp, shelled and finely chopped                         

½ tsp red chilli flakes

2 spring onions/scallions, finely chopped

2tbsp light soy sauce

2tsp sesame oil

1tbsp corn flour/corn starch

1tbsp olive oil

For the sauce

2 cloves garlic

½ tsp ginger powder  (you can use up to an inch of peeled and grated ginger, I don’t  because I am allergic)

¼ tsp chilli flakes

100ml pineapple juice

2tbsp light soy sauce

1tbsp white wine vinegar

3tbsp tomato ketchup

2tbsp soft brown sugar

1tbsp corn flour/corn starch mixed with 2tbsp water

 Boiled rice to serve
1.       In a large bowl mix together the mince, prawns, chilli, spring onions, soy sauce, sesame oil and corn flour. Once it is mixed really well , make divide the mixture up in to chestnut sized balls.

2.       In a wok, if you have one or a skillet heat the oil and fry the meatballs until browned all over. Now from the sauce ingredients add the garlic, ginger and chilli flakes. Reduce the heat and cook for 5 more minutes.

3.       Now add the pineapple juice, soy sauce, vinegar, ketchup and sugar. Bring to a boil and cook for a few minutes, then add the corn flour mixture you made, stirring continuously for about 2 minutes until thickened.


Serve on a bed of rice.




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