Everyday Pork And Prawn Meatball Broth 家常肉圓湯

Prepaid internet is painfully slow so here I am again staying back at work to do a quick post :). I grew up with everyday broth like this and with the huge array of vegetables available back home, there was always something different everyday. I made this simple dish for one of our Chinese dinner and it was perfect to warm up both our bodies and souls on a cold and wet Melbourne night. I used half of the meat mixture for something else so please come back on Sunday to find out what delicious treats you may turn the rest of the marinated mince into. 

We have guest arriving so I must make a quick exit, have a great weekend and happy cooking!

serves 2 as part of a Chinese meal
you'll need;
500 g of pork mince
400 g of prawns, peeled and chopped
8 water chestnuts, finely diced
2 spring onions, white parts only, finely chopped
1/2 tbs of grated ginger
8 Chinese cabbage leaves, sliced
1.5 l of chicken stock
chopped spring onions to serve
sesame oil to serve
white pepper to serve

seasonings for the meatballs;
2 tbs of light soy
1 tbs of oyster sauce
1 tsp of sesame oil
dash of Chinese cooking wine
3 tbs of corn flour
1 egg, lightly beaten

Cut Chinese cabbage into 1 cm pieces.

Peel and roughly chop prawns, finely dice water chestnuts and spring onions.

Place chopped prawn meat, pork mince, water chestnuts, spring onions, grated ginger, egg, and seasonings for meat balls in a large bowl and mix well.

Bring stock to a boil then add in the Chinese cabbage.

With wet hands, form little meatballs and add to the pot. The meatballs are ready when float to the top, check for seasonings.

Top with a little sesame oil and chopped spring onions and serve it as part of a Chinese meal.