Yen Can Cook: Steamed Lotus Root Meat Balls
I always keep some minced meat (any protein such as pork, chicken, beef or prawn) in my fridge because they are very versatile ingredients which can be combined with any other ingredients to be shaped into meat balls or patties. Read my previous recipes HERE, HERE, HERE & HERE. The minced meat also can add into your stir fry vegetables or even boiled soup to make it a more wholesome dish such as THIS, THIS and THIS.
Today’s recipe sharing is another meat balls dish that can be added into my collection, a steamed version with 2 special ingredients which are lotus root and salted egg. The former provides the crunchy element to the meat balls while the latter gives them saltiness and a creamy end note.
200g minced pork
100g lotus root, finely chopped
1 salted egg, cooked
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine
1 clove garlic, finely chopped
1/4 teaspoon ginger, finely chopped
1/2 teaspoon sesame oil
Pepper to taste
Spring onion to garnish (optional)
Step 1: Separate the salted egg white and yolk. Finely chop the egg white while the egg yolk, wrap it with cling wrap then slightly mash it, both set aside.
Step 2: Add soy sauce, Chinese cooking wine, garlic, ginger, sesame oil, pepper, salted egg white (Step 1) and chopped lotus root into the minced pork, blend well and stir the mixture until become paste form. The mixture should be sticky.
Step 3: Wet your hands with some water. Scoop up some of the meat mixture and shape it into a small meat ball shape.
Step 4: Put a dollop of mashed salted egg yolk on the meat balls. Bring a wok of water to boil then steam the meat balls for 15 minutes. Serve.