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Pork Shrimp

Flavors.of.Asia's picture
  Slightly beaten egg 1
  Soy sauce 2 Tablespoon
  Fine dry bread crumbs 2 Tablespoon
  Finely chopped onion 1 Tablespoon
  Ground ginger 1⁄4 Teaspoon
  Ground pork 1⁄2 Pound
  Canned shrimp 4 1⁄2 Ounce, drained and finely chopped (1 Can)
  Onion 1 Medium, chopped
  Instant chicken bouillon granules 10 Teaspoon
  Parsley sprigs 3
  Bay leaf 1
  Dried rosemary 1⁄2 Teaspoon, crushed
  Shredded lettuce 1 1⁄2 Cup (24 tbs)

In bowl thoroughly combine egg, soy sauce, bread crumbs, the 1 tablespoon onion, and ginger.
Add pork and shrimp; mix well.
Shape into 60 small meatballs, using about 1 1/2 teaspoons mixture for each.
In Dutch oven mix the remaining onion, bouillon granules, parsley, bay leaf, rosemary, 10 cups water, and 1/2 teaspoon salt; bring to boiling.
Add meatballs; return to boiling.
Cover; simmer 15 minutes.
To serve, remove bay leaf and stir in lettuce.

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