Ingredients
For the meatballs:
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Minced pork lean 850 g
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Water 30 ml
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Cornflour 50 g
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White breadcrumbs 100 g
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Egg 3 pc
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Spring onions 50 g
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Water chestnuts 140 g
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Caster sugar 10 g
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Reduced Salt Soy Sauce 30 ml
For the sauce and to serve:
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Water 500 ml
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Bamboo shoots 100 g
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Chestnut mushrooms 100 g
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Morning Glory 100 g
Preparation
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For the meatballs:
- Drain the water chestnuts then dice.
- Slice the spring onions.
- Place all the ingredients into a bowl and mix together.
- Cover, chill for 30 minutes.
- Once chilled, remove and roll into walnut size meatballs.
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For the sauce and to serve:
- Bring the water to the boil and whisk in the KNORR Professional Chicken Jelly Bouillon and KNORR Blue Dragon Chow Mein Sauce then reduce the heat to a simmer.
- In a pre-heated fryer (170c) cook the meatballs until lightly golden and cooked thoroughly. Remove from the fryer and drain any excess oil.
- Add the meatballs, morning glory, bamboo shoots, chestnut mushrooms into thesauce then simmer for 2 minutes.
- Remove from the heat and serve. Garnish with thinly sliced spring onions.
