| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Consuming, Passions |
6 |
servings |
INGREDIENTS
| 750 |
g |
Minced pork; (pork and veal mix) |
| 100 |
g |
Prunes; roughly chopped |
| 1 |
md |
Onion; finely chopped |
| 1 |
ts |
Sesame oil |
| 1 |
ts |
Tomato paste; (1 to 2) |
| 2 |
ts |
Minced ginger |
| 2 |
ts |
Ground coriander |
| 1 |
|
Pinches salt |
| 1/4 |
ts |
Pepper |
| 1 |
lg |
Egg |
| 2 |
tb |
Cooked rice; (or bread crumbs) |
|
|
(2 to 3) |
|
|
Plain flour |
|
|
Oil for frying |
| 2 |
tb |
Grated carrot |
| 1 |
tb |
Canola or peanut oil |
| 1 |
tb |
Spanish onion; finely chopped |
| 1 |
ts |
Garlic; minced or finely |
|
|
; chopped |
| 1 |
ts |
Ginger; minced or finely |
|
|
; chopped |
| 300 |
ml |
Chicken or veal stock |
| 1 |
tb |
Salt-reduced soya sauce |
| 1 |
tb |
Thai chilli sauce |
| 2 |
tb |
Crunchy peanut butter |
| 2 |
|
Finely sliced kaffir lime leaves; (optional) |
INSTRUCTIONS
PEANUT SAUCE
Mix all ingredients except flour and oil for frying.
Set aside for at least half an hour.
Wet the palms with cold water and roll spoonfuls of mixture about 4 cms in
diameter.
Roll in flour, shake excess off and fry for 10 minutes in oil.
Peanut Sauce:
Gently sweat onion, garlic and giner in the oil for 4 or 5 minutes.
Add remaining ingredients and allow to simmer and reduce to a thick sauce.
If using as a meal, serve with rice, steamed Chinese vegetables and a
topping of freshly chopped coriander leaves.
Converted by MC_Buster.
Per serving: 108 Calories (kcal); 4g Total Fat; (34% calories from fat); 3g
Protein; 16g Carbohydrate; 31mg Cholesterol; 67mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit;
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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