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!
- 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.