Pork and Shrimp Balls Recipe

Pork and Shrimp Balls Recipe

(Filipino Recipe)

250 g (8 oz) raw shrimps, shelled and de-veined

250 g (8 oz) minced pork

1 scallion, trimmed and finely chopped

½ teaspoon salt

1 tablespoon oil

1 medium onion, peeled and finely chopped

2 cloves garlic, peeled and crushed

½ teaspoon bagoong or Chinese shrimp sauce

3 cups hot water

salt and pepper to taste

½ cup misua (fine wheat noodles)

Method:

Chop shrimps very finely and combine with pork, scallions and salt, mix well and form into balls the size of a large marble.  Heat oil and fry onion and garlic gently until golden brown and aromatic.  Add shrimp sauce and water, bring to the boil and drop in the balls a few at a time, keeping the water boiling.  Simmer 8 minutes or until balls are cooked, drop in the misua and remove from heat.  Cover and stand 5 minutes, then add pepper and salt to taste and serve hot.

Note:  If misua are not available, use rice vermicelli but allow to cook for 1 minute before removing from heat.