Lion’s Head Meatballs Recipe

INGREDIENTS:

• Ginger and spring onion juice8(This is used in Taiwanese dishes to get rid of smells and stomach wind.)
• 2 tablespoons ginger, chopped
• 2 tablespoons spring onions, chopped
• 100ml water

Blend together the ginger, spring onions and water.

Meatballs

• 600g minced pork (use fatty meat from hind trotter-chee kiok as lean meat tends to be dry)
• 1 egg
• 1 tablespoon Shaoxing wine
• 1 1/2 tablespoons cornflour
• 1 tablespoon sesame oil
• 1 1/2 tablespoon soy sauce
• 2 tablespoons ginger and spring onion juice+pulp (recipe above)
• 1/2 teaspoon salt
• dash of white pepper

• oil for frying

• 350g napa cabbage, halved lengthwise
• 1 tablespoon dried shrimps, soaked and drained
• chicken stock to cover (I used Korean anchovies stock)

Seasoning

• 1/2 tablespoon light soy sauce
• few drops of sesame oil
• dash of white pepper

• 50g glass noodles (tang hoon), soaked
• 4 baby bok choy, halved lengthwise (I used 2 large bok choy)

INSTRUCTIONS:

To make meatballs:

1. Place meatball ingredients in a large bowl and mix until it becomes sticky.
2. Divide mixture into 7 portions equally (about 100g +/- each) and form balls. (Note: The recipe actually indicate 4 balls but I find them too big)
3. Heat oil over high heat and deep fry the meatballs until browned on both side. (Note: You don’t have to cook thoroughly as it will be braised later)
4. Remove the meatballs and drain on paper towels.

To braise

1. Place cabbage and dried shrimps in a claypot or large pot. Then place meatballs on top and cover 3/4 with chicken stock.
2. Simmer, covered with lid for 40 minutes over low heat.
3. Add seasoning, glass noddles and bok choy. Cook for 3 minutes to allow glass noodles to absorb the gravy.
4. Remove and serve immediately.

Source: Messy Witchen

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