Pork and Prawn Balls in Aromatic Broth is a dish I adapted from Gordon Ramsay, its a soup dish of pork and prawn balls served in a beef broth infused with Asian flavours.
Pork and Prawn Balls
- 250 g raw prawns, peeled, deveined and finely chopped
- 750 g minced pork (30% fat content)
- 2 tbsp finely chopped chives
- 1 tbsp minced ginger
- 1 tbsp cornstarch
- oil for frying
- 8 cups beef stock
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp Chinese five spice powder
- 2 cm piece ginger, sliced
- 1 stalk lemongrass, sliced
- 75–100 g baby spinach leaves
- 2 stalks spring onions, sliced
- fish sauce
- freshly ground black pepper
- In a bowl mix all Pork and Prawn Ball ingredients apart from the oil. Once it’s blended really well shape them into golf ball sized meatballs.
- In a frying pan add oil then shallow fry meat balls until brown on all sides, set aside. Drain oil into a separate container then pour a bit of water into the pan while still hot to melt the residue left from frying the balls, reserve this liquid this add more flavour to the broth.
- In a pot combine all Aromatic Broth ingredients and the liquid from the residue then bring it to a boil, lower heat to simmer then gently place the meatballs into the broth. Gently simmer for 10 minutes then turn heat off.
- Add spinach and spring onions, cover pot to cook vegetables with residual heat.
- Season with fish sauce and freshly ground black pepper, serve in soup bowls with rice on the side.
This must be really good. I will try it but I might add a little noodle. Thank you Raymund. 🙂
The broth definitely sounds aromatic!
Craving for this! Will definitely try this one! Thanks!
Looks absolutely delicious!
love that the combo of pork and prawns, there is something so decadent about it!
Reblogged this on Gluten Free, Bohemian Style and commented:
This is a naturally gluten and grain free, if you use glten-free brands of the sauces– Love these thanks for sharing!
What could I use instead of hosin sauce and oyster sauce?
As I don’t like to use bottled sauces due to all the preservatives.
I am afraid it would be hard to replace but definitely there are a lot of home made hosin sauce and oyster sauce that you can do for yourself. Hoisin can be made by using fermented soy bean paste, soy sauce, five spice and brown sugar while oyster sauce can be made with oysters and soy sauce reduction. I also am sure there are preservative free alternatives.
Thanks for letting me know, not to keen on fermented soy bean paste either again preservatives. And not a fan of oysters. Will still make these I’ll just use a small amount of extra soy sauce and maybe some Shao Xing cooking wine
My loves all kinds of meatballs, so I’m always looking for new simple delicious recipes and this one did not disappoint! This was so easy to make and packed with so many amazing flavours. Thanks for this, its a keeper!
Thank you as well for giving it a try
Thank you for this easy recipe. I made this today for my sister’s 70th birthday lunch. It was delicious!! It is now filed in my “best recipes” list.
(I made double the meatballs and froze half for later).
Thanks for trying it out, so glad you enjoyed them
Thanks this recipe, was simple to make and was delicious. I chopped fresh chillies into the broth and it was amazing
Thanks for trying ot out