Friday, April 17, 2020

Deep Fried Meat Balls aka Baso Goreng

Deep fried meat balls aka baso goreng

Recipe is from Xanders Kitchen, with a slight adjustment

What you need:

300g minced pork (or chicken)
200g peeled and deveined prawns
4 cloves of garlic, peeled
1 stalk spring onion, chop, separate the green from the white
2 eggs
125ml water
1 tbsp cooking oil
2 tbsp sesame oil
2.5 tsp salt
3/4 tsp pepper
1 tsp sugar
1 tsp baking powder
1 tsp baking soda
300g tapioca starch / sago flour
cooking for deep frying

  1. In a food processor, mix together pork, prawns, and all the other ingredients except the green part of the spring onion and flour. Blend til smooth paste formed
  2. Add in flour, pulse a few times until well mixed
  3. Stir in the green part of the spring onion
  4. Heat oil in a pot or wok. Shape the batter into balls using 2 spoons. Gently place in the hot oil and deep fry until golden brown
Note to get perfect shape and texture:
  • Use lots of oil and make sure it's hot enough before puting in the balls
  • Use low fire, stir occasionally to turn the balls over to get even color
  • Deep fry until the outer part is crisp, you can tap to check
  • Don't crowd the frying pot / wok
  • Frying time is pretty long, about 30 to 40mins (most of the time I didn't follow this, thus it always shrank when cooled, it's still as yummy though)

The meat balls shrank slightly when cooled

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