This Minced Pork and Crab Meatball is a family recipe that I’ll share. It’s a treasured recipe that I know you’ll instantly love. The combination of pork and crab meat is just divine–no one can resist its goodness.
Minced Pork and Crab Meatball
Print RecipeIngredients
- 500 grams of minced pork
- 150 grams of crab meat
- 100 grams of fish meat
- 1/8 teaspoon of salt
- 1/8 teaspoon of pepper
- 20 grams of garlic
- 1 tablespoon of oil
- 200 grams of bamboo shoots
- 2 bunches of coriander leaves
- 2 chilli padi
- 4 tablespoons of soy sauce
- 2 teaspoons of sesame oil
- 1/8 teaspoon of pepper
- 750 ml of chicken stock
- Salt to taste
Instructions
- Place fish meat into a food processor, add salt and pepper, blend evenly.
- Add this blended fish meat to the big bowl with the minced pork.
- Chop garlic. Add half of the garlic to the big bowl with the minced pork. Sautee the remaining garlic and set it aside for garnishing.
- Julienne the bamboo shoots and set aside 150 grams for use with soup.
- For the remaining 50 grams, chop and add to the big bowl with minced pork.
- Chop coriander leaves and leave about 1 tablespoon for garnishing.
- Add remainder to the big bowl with minced pork.
- Cut up the chilli padi and add to soya sauce for serving.
- Add all the seasoning into the big bowl with the minced pork and other ingredients.
- Using your hands, mix all the ingredients in the big bowl, squashing them occasionally.
- Cover the mixture with cling wrap and keep in the fridge for 2 hours.
- Once ready, roll them into balls.
- Heat the chicken stock in the pot and bring it to a boil. Put the bamboo shoots, then the minced pork and crab meatball into the boiling chicken stock cook for 10 minutes or until cooked.
- Taste the soup and add salt if required.
- Serve soup garnishing with sautéed garlic and chopped coriander leaves.
- Add chopped chilli padi to soya sauce as dip if desired.
