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.