Pork and Prawn Balls in Aromatic Broth

When I saw this dish in one of Gordon Ramsays cooking show I told myself I will be definitely making one of this, the flavour notes and ingredients is an exact match to what we love. I still remember it was shown on one of his series regarding affordable and easy home cooking, and it was true to its theme as preparing this was a breeze and it was not expensive as well. While most of the concepts of his recipe is still evident on what I prepared, I did some adjustments and used what was available to me when I made it. I added some lemongrass to add a balancer to the subtle salty notes from the soy sauce and oyster sauce, also instead of star anise I used five spice because that what I had on my pantry when I made this, I also added more meat because as Filipinos we will definitely match this with rice and finally a hint of sweetness from the Hoisin sauce.


The result was simply stunning, all of us enjoyed it when we had it for dinner. We will definitely make this again in the future and will become a regular on our family menu. Thanks for the recipe Chef Ramsay!

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Pork and Prawn Balls in Aromatic Broth

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Global

Description

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.


Scale

Ingredients

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

Aromatic Broth

  • 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

Other

  • 75100 g baby spinach leaves
  • 2 stalks spring onions, sliced
  • fish sauce
  • freshly ground black pepper

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add spinach and spring onions, cover pot to cook vegetables with residual heat.
  5. Season with fish sauce and freshly ground black pepper, serve in soup bowls with rice on the side.

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10 Responses

  1. This must be really good. I will try it but I might add a little noodle. Thank you Raymund. 🙂

  2. Kristy says:

    The broth definitely sounds aromatic!

  3. Kim Reyes says:

    Craving for this! Will definitely try this one! Thanks!

  4. Looks absolutely delicious!

  5. PolaM says:

    love that the combo of pork and prawns, there is something so decadent about it!

  6. 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!

  7. kim says:

    hi there,
    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.

    • Raymund says:

      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.

  8. Kim says:

    Hi Raumund,
    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

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