INGREDIENTS
- 1 tablespoon oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 500g minced beef
- 1 cup ( 70g ) stale breadcrumbs
- 1 egg, lightly beaten
- 2 teaspoons chopped fresh coriander
- oil for deep-frying
- 200g fresh egg noodles
SAUCE
- 6 Chinese dried mushrooms
- 5cm piece fresh ginger
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 clove garlic, crushed
- 1/4 cup dry sherry
- 2 1/2 cups water
- 1 small chicken stock cube, crumbled
- 1/4 cup plum sauce
- 125g snow peas
- 2 green shallots, chopped
- 1 tablespoon cornflour
- 2 tablespoons water, extra
CORIANDER MEATBALLS WITH GINGER PLUM METHOD:
Heat oil in a pan, add onion and garlic, and cook, stirring, until the onion is soft. Combine mince, breadcrumbs, egg, coriander, and onion mixture in a bowl; mix well.
Shape level tablespoons of mixture into balls using floured hands, place on tray; cover refrigerate 1 hour. Deep - fry meatballs in hot oil until well browned and cooked through; drain on absorbent paper.
Add meatballs to the sauce and keep warm. Add noodles to a large pan of boiling water, boil, uncovered, until just tender; drain; serve with meatballs and sauce.
Sauce: Place mushrooms in a bowl, cover with boiling water, and stand for 20
minutes. Drain mushrooms. Discard stems, and slice caps thinly. Cut ginger into
thin strips. Heat oil in a pan, add onion, garlic, and ginger, and cook, stirring, until the onion is soft. Add sherry, bring to a boil, simmer, uncovered, for 1
minute. Stir in combined water, stock cube, and sauce, and bring to boil simmer,
uncovered, for 15 minutes. Add mushrooms, peas, and shallots to the pan and simmer for 1
minute. Stir in blended cornflour and extra water, and stir over heat until sauce
boils and thickens.
Serves 4.
Note: Meatballs
and sauce can be made a day ahead.
Storage:
Covered, in refrigerator.
Freeze: Cooked
meatballs are suitable.
Microwave: Noodles are suitable.
Also Read: RUMP STEAK WITH BRANDIEDBLUE CHEESE SAUCE