Daring Cooks June Meatball challenge: Meatballs two ways
- 100g peeled shrimp, chopped
- 200g minced pork
- 3 tbsp finely chopped onion
- 1 tsp peeled and grated ginger
- 2 tsp soy sauce
- 1 tbsp cornstarch
- ½ tsp salt
- 2 tbsp frozen vegetables
- 1 tbsp vegetable oil
- 1 tbsp cornstarch
- 2 tbsp water
- ½ cup chicken stock
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sugar
- ¼ pumpkin, ]1/4 inch thick slices
- In a medium bowl, mix all the ingredients (except for frozen vegetables and oil) together until sticky.
- Add the frozen vegetables.
- Form mixture into balls. (Meatballs can be frozen at this stage)
- Drizzle balls with oil and steam on high heat for 8-10 minutes.
- Combine sauce ingredients in a small saucepan.
- Once cornstarch has dissolved, place the pan over medium heat and stir continuously.
- Once sauce has thickened and sauce is clear, remove from flame.
- Coat meatballs in sweet and sour sauce (meatball bento)
- Arrange sliced pumpkin on a steaming dish.
- Place meatballs atop.
- Steam for 8-10 minutes until meatballs are cooked and pumpkin is soft
Recipe by Delicacious | A Gluten-Free Blog at http://www.delicacious.com/daring-cooks-june-meatball-challenge-meatballs-two-ways/
3.2.1230