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Thai Meat Balls And Fish Balls

Fondue.Chef's picture
Ingredients
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
  Cornstarch 1 Tablespoon
  Chicken broth 4 Cup (64 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Meat
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
25 Minutes
Servings: 
6

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