Thai Meat Balls And Fish Balls
|For ginger sauce|
|Chopped ginger root||2 Teaspoon|
|Dry sherry/Rice wine||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|For meat balls|
|Dried mushrooms||3 , soaked in water for 30 minutes|
|Lean ground beef||1 Pound|
|Chopped fresh coriander||1 Tablespoon|
|Green onions||2 , finely chopped|
|Rice wine||1 Tablespoon|
|For fish balls|
|Canned shrimp||3 1⁄2 Ounce, drained (1 Can)|
|Cod fillets/Haddock fillets||1 1⁄2 Pound, skinned|
|Grated ginger root||1 Teaspoon|
|Chicken broth||4 Cup (64 tbs)|
Mix together ingredients for Ginger Sauce.
To make meat balls, squeeze water from mushrooms and chop.
Combine with remaining ingredients: season with salt and pepper.
Form into 18 small balls.
To make fish balls, chop shrimp and cod in a food processor.
Stir in ginger and cornstarch.
Form into 24 small balls.
Bring chicken broth to a boil in the fondue pot over (he stove; transfer pot to the burner at the table.
To cook the meat balls and fish balls in the broth use fondue forks or Chinese wire strainers.
Calories 264 Calories from Fat 62
% Daily Value*
Total Fat 7 g10.7%
Saturated Fat 2.5 g12.5%
Trans Fat 0 g
Cholesterol 92.1 mg30.7%
Sodium 827 mg34.5%
Total Carbohydrates 6 g2%
Dietary Fiber 0.53 g2.1%
Sugars 1 g
Protein 40 g80.7%
Vitamin A 7.5% Vitamin C 6.4%
Calcium 2.4% Iron 11.3%
*Based on a 2000 Calorie diet