Pork and prawn balls in aromatic broth (adapted from Gordon Ramsay’s Ultimate Cookery Course)
Ingredients
For the balls ◦100g raw prawns, peeled, deveined and finely chopped until almost minced ◦250g minced pork ◦1½ tbsp finely chopped chives ◦1.5cm piece of fresh root ginger, peeled and diced ◦Enough sunflower sun for pan frying the balls ◦2 big handfuls of spinach ◦Sea salt and freshly ground black pepper ◦1 spring onion, trimmed and finely sliced, to garnish
For the aromatic broth ◦1L stock, home-made or from stock cubes ◦1 lemon grass stalk ◦2 whole star anise ◦2 teaspoon oyster sauce ◦2 teaspoon soy sauce ◦2cm piece of fresh root ginger, peeled and cut into matchsticks
Instructions
Place the minced shrimps in a bowl with the pork, chives and ginger. Season with a good pinch of salt and pepper and mix until the ingredients are well combined and sticking together. Roll the mixture into small balls about the size of a golf ball. Transfer to a plate, cover and chill until needed.
Meanwhile, get started on the broth. Heat the stock in a saucepan, add the other ingredients and mix well. Bring to the boil, lower the heat and gently simmer for 10 minutes to infuse, then taste and adjust the seasoning as necessary.
Heat a heavy-based frying pan over a medium heat and add a dash of oil. Fry the pork and prawn balls, turning frequently, for 6–7 minutes until golden brown all over. Transfer into the gently simmering pan of broth and leave to cook for 5 minutes until the balls are cooked through. Add the spinach and cook for 1 minute until just wilted.
Taste the dish and adjust the seasoning if necessary. Serve garnished with spring onions
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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