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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.


Ingredients

Scale

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.