Stir-fried pork and prawn balls with cabbage
- March 2009
- 100g cooked and peeled Atlantic prawns, patted dry and finely chopped
- 500g minced pork
- 6 spring onions, finely diced
- 2cm piece fresh ginger, finely chopped
- 1 medium free-range egg white
- 3 tbsp soy sauce
- 3 tbsp sake or dry sherry
- 6-7 tbsp sunflower oil
- 2 tsp cornflour
- 1 garlic clove, finely chopped
- ½ tsp dried chilli flakes, or to taste
- 150g enoki or shiitake mushrooms
- 375g pointed spring cabbage, core removed and roughly diced
- Put the prawns, pork, spring onions, ginger and egg white into a large bowl. Add 1 tbsp each soy sauce and sake, mix well, then roll into about 32 walnut-size balls.
- Heat the 3 tbsp oil in a large, non-stick frying pan over a medium-high heat. Fry the pork balls, in batches, for about 6 minutes, turning regularly, adding another tbsp oil if necessary. Set aside.
- While the pork balls are cooking, mix together the cornflour with the remaining soy sauce and sake and 110ml water.
- Wipe the frying pan clean, set over a high heat and add the remaining oil, garlic and chilli. As soon as it begins to sizzle, add the mushrooms, stir-fry briskly for a minute, then add the cabbage. Keep stirring until it begins to wilt, then add the pork balls, any juices and the soy/cornflour mixture. Bring the sauce to the boil and briskly cook for 2 minutes or until the mixture thickens. Serve with steamed rice.
To freeze, place the uncooked pork and prawn balls on tray and open-freeze until solid. Transfer to a container once frozen and keep for up to 3 months. Defrost completely and then just stir-fry in a wok for 15 minutes before serving.
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