Stir-fried pork and prawn balls with cabbage

Stir-fried pork and prawn balls with cabbage
  • Serves icon Serves 6
  • Time icon Takes 20 minutes to make and 15 minutes to cook

Enjoy this surf and turf recipe with its fragrant Asian style ingredients.

Nutrition: per serving

Calories
290kcals
Fat
19.7g (4.4g saturated)
Protein
21.5g
Carbohydrates
5.3g (3.2g sugars)
Salt
1.8g
Calories
290kcals
Fat
19.7g (4.4g saturated)
Protein
21.5g
Carbohydrates
5.3g (3.2g sugars)
Salt
1.8g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. While the pork balls are cooking, mix together the cornflour with the remaining soy sauce and sake and 110ml water.
  4. 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.

delicious. tips

  1. 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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