Steamed Pork and Prawn Balls

by Betty Bee

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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

Salt, pepper

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.

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