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200g raw, shelled shrimps
1 bunch scallions, finely sliced
1 teaspoon ginger, finely chopped
1 lime, finely grated
500g minced pork
5 tablespoons Kikkoman soy sauce
3 tablespoon sake
2 cloves garlic, finely chopped
1 teaspoon sugar
2 teaspoons cornflour
300g shiitake mushrooms
3 tablespoons vegetable oil
200g pak choi, roughly sliced |
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Method:
Clean the shrimps by cutting along their
back and removing the dark digestive cord. Rinse, pat dry and
chop into smallish chunks. Set aside in a mixing bowl. Put
the onions, ginger, lime zest, pork, 2 tablespoons soy sauce, 1
tablespoon of sake and half the garlic in a processor. Process
in a few short bursts, so the mince is chopped finer but does not form
a paste. Mix into the shrimps and fold into 40 walnut-sized
balls. Heat some oil in a large frying pan. As soon as it
is sizzling hot, fry the pork balls in batches, for about 5 minutes
per batch. Remove and chill until needed. Rip the
mushrooms into large pieces, discarding their stems. Mix the
remaining soy sauce and sake with the sugar, cornflour and 8
tablespoons of water. Set a large frying pan or wok over a high
heat with the oil. When smoking hot, add the remaining garlic,
mushrooms and pork balls. Stir-fry for a minute or two, then add
the pak choi. After a few seconds, add the sauce mixture.
Boil until it has thickened a little, then serve with steamed rice.
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