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
Method:
- 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
- Add in flour, pulse a few times until well mixed
- Stir in the green part of the spring onion
- 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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