Lion’s head meatballs - delicious. magazine

Name: Lion’s head meatballs - delicious. magazine
Total time: 65 min
Ingredients: 6 dried shiitake mushrooms; 2 spring onions, white parts cut into 2cm pieces, green parts finely sliced; Thumb-size piece ginger, peeled and sliced; 500g pork mince (at least 20% fat); 2 tbsp light soy sauce; 2 tbsp shaoxing wine; ½ tsp salt; ½ tsp sugar; 1 tsp sesame oil; 1 medium free-range egg; 1 tbsp potato starch or cornflour; Vegetable oil to deep-fry; 8 large Chinese cabbage leaves; 60g water chestnuts (about 10 from a tin), bashed with the side of a knife, then roughly chopped; Pinch white pepper

www.deliciousmagazine.co.uk

Amy Poon's recipe for these large pork meatballs served with Chinese cabbage is a great celebration dish – perfect for Chinese New Year.

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Ingredients

6 dried shiitake mushrooms
2 spring onions, white parts cut into 2cm pieces, green parts finely sliced
Thumb-size piece ginger, peeled and sliced
500g pork mince (at least 20% fat)
2 tbsp light soy sauce
2 tbsp shaoxing wine
½ tsp salt
½ tsp sugar
1 tsp sesame oil
1 medium free-range egg
1 tbsp potato starch or cornflour
Vegetable oil to deep-fry
8 large Chinese cabbage leaves
60g water chestnuts (about 10 from a tin), bashed with the side of a knife, then roughly chopped
Pinch white pepper