客家萝卜肉丸 ~ Hakka white radish meatballs

 

 

 

 

食谱取自 ：食尚品味 , Oct / Nov 2013

客家萝卜肉丸

材料 ：
白萝卜丝  300g ，稍为挤干
猪肉碎  300g
干鱿鱼丝  50g ，浸软
虾米 50g ，浸软
蒜茸  1汤匙
油  2汤匙

调味料：
胡椒粉半茶匙
盐 1茶匙
糖 1茶匙
麻油半茶匙
木薯粉  200g

做法 ：

1．锅中烧热油，爆香蒜茸，虾米和鱿鱼丝，取出待凉。

2．把所有材料和调味料放入碗中拌匀。

3．将肉馅放入掌心，握成拳，让肉馅从大拇指和食指形成的坏圈中挤出，形成丸子，铺放在抹上一层薄油的蒸盘里。

4．水滚后。以大火蒸约15分钟至熟即可。

 

Recipe source : Gourmet Living , Oct / Nov 2013

Hakka white radish meatballs

Ingredients :

shredded white radish 300g , squeezed slightly dry
minced pork 300g
shredded dried squid 50g , soaked
dried shrimps 50g , soaked
minced garlic 1tbsp
oil 2tbsp

Seasoning :

1/2 tsp pepper
1 tsp salt
1 tsp sugar
1/2 tsp sesame oil
tapioca flour 200g

Method :

1.  Heat oil in a wok . Fry minced garlic , dried shrimps and shredded squid until fragrant. Remove and leave to cool .

2.  Place all ingredients and seasoning into a bowl and mix well .

3. Place meat filling onto palm then clench it within your fist to squeeze the filling out from the index finger side of the fist . Shape filling into a ball . Place onto a steaming tray coated with a thin layer of oil .

4. Once water is boiling , steam over high heat for about 15minutes until cooked .