| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Japanese | Chefs, Surprise | 1 | Servings |
INGREDIENTS
| 250 | g | Diced pork |
| 1/2 | t | Szechwan peppers, up to 1 |
| up to | ||
| 1 | Red chilli | |
| 1/2 | t | Five spice powder, up to 1 |
| up to | ||
| 3 | Spring onions | |
| 1 | Dsp potato starch | |
| 3/4 | t | Salt |
| Won tun skins | ||
| 2 | pt | Light chicken stock |
| 4 | Dsp fresh crab meat | |
| Japanese soya sauce to taste | ||
| Sushi vinegar to taste | ||
| 1 | Pinches salt | |
| 8 | Spring onions | |
| 4 | Mushrooms | |
| Fresh coriander |
INSTRUCTIONS
Roast the Szechwan peppers in a pan until they start smoking and give off an odour. Place in a food processor, add chopped spring onions and process until finely chopped. Add the chilli and five spice powder and process again. Add pork and process. Finally, add the potato starch gradually and continue processing until the mixture blends together. Remove the mixture from the processor and roll into small balls in the palm of your hand. Wrap the pork balls in won tun skins. Place the won tun in plenty of boiling water and simmer for 4-5 minutes. Make up fresh chicken stock. Add fresh crab meat, Japanese soya sauce and Sushi vinegar and salt to taste. Add the cooked won tuns. Finish by adding chopped mushrooms and chopped spring onions. Grind the roasted peppers into a powder. Remove from heat, garnish with fresh coriander and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1251
Calories From Fat: 949
Total Fat: 105g
Cholesterol: 165mg
Sodium: 12446.2mg
Potassium: 2252.6mg
Carbohydrates: 12.4g
Fiber: 3g
Sugar: 3.4g
Protein: 62.4g