Steamed Pork and Prawn Balls
by Betty Bee
These Asian inspired pork balls are delicately flavoured with prawns and ginger, then steamed which makes them light but succulent. Serve them with rice or as part of a buffet or with drinks.
Enough for 4 or more
450 g lean, minced pork
150 g peeled prawns, finely chopped
1 medium onion peeled and finely chopped
1 tablespoon fresh ginger, peeled and finely chopped
1 tablespoon soya sauce
1 tablespoon rice vinegar
1 teaspoon sugar
2 eggs, beaten
Place all the ingredients in a bowl and mix thoughroughly. Season the mixure with some salt and pepper and form into walnut sized balls. Place them in a steamer, over a pan of simmering water for about half an hour.