Scallion Pork Meatballs


Crunchy Asian-style pork and scallion meatballs


Yields: 4 servings, Prep Time: 10 mins, Inactive Time: 30 mins,

Cooking Time: 10-15 mins


WHAT YOU NEED:

1lb/0.5kg pork mince 

1 bunch scallion (half a cup), finely chopped

2 shallots, finely chopped

1 Thai/Indian green chili pepper, finely chopped

1 large egg, cracked and beaten

1 tbsp ginger garlic paste

1 cup bread crumbs

6 tbsp soy sauce

1 tsp salt

1 tsp white pepper powder

1/2 cup sesame/vegetable oil


WHAT YOU HAVE TO DO:

1. Fold together all ingredients except bread crumbs and oil. Add half cup bread crumbs and mix well. Cover and marinate for at least 30mins.

2. Make medium sized balls of the mince using your palms. Spread remaining bread crumbs on a plate and roll the meatballs over it, coating it evenly on all sides.

3. In a pan add oil and fry these meatballs over medium heat for 10mins, turning sides every 3-4mins. When it turns crispy golden brown take it off and place on paper towels.

4. Serve hot with soy sauce topped with a few chopped scallions.

Potato Chops


Crunchy potato patties stuffed with a spicy mince filling


Yields: 6 servings, Total Time: 25-30 mins


WHAT YOU NEED FOR THE MINCE FILLING:

1 bowl of ground beef

1 medium yellow onion, chopped

1 small green Indian chili

2 tsp garlic ginger paste

1/2 tsp pepper

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp salt

Vegetable oil

Cilantro 

WHAT YOU NEED FOR THE POTATO PATTIES:

4 medium potatoes, boiled, peeled, and mashed

2 eggs, beaten

1/2 cup bread crumbs


WHAT YOU HAVE TO DO for the mince filling:

1. In a deep pan, heat some vegetable oil over a medium flame. Add the onions, and fry till slightly translucent.

2. Chop the chili and fry it with the onions. Add the ginger garlic paste, pepper, cumin, coriander, saltturmeric and chili powder. Mix well.

3. Add the beef, and mix well till the spices get well absorbed in it. Lower the heat to a medium - low flame. Cover and cook for 15 mins, or till the beef turns brown. 

4. Add some chopped cilantro and mix well. Set aside, and let it cool for a while.

WHAT YOU HAVE TO DO FOR THE POTATO PATTIES:

1. Make a ball of the mashed potatoes, and create a well in the middle by using your fingers to dig in. Add the mince filling in this well, and close the well. Flatten the ball between your palms to form a patty.

2. Dip the patty first in the beaten eggs, and then the bread crumbs

3. In a pan, heat some vegetable oil over a medium flame, and fry the patties for 15 - 20 minutes, changing sides occasionally till it turns crispy brown.

4. Serve hot with tomato sauce.

 

 

Butter Garlic Prawns


Prawns covered in a warm mustard and butter garlic sauce.


Yields: 4-5 servings, Total Time: 15-20 mins


What you need:

1lb (1/2 kg) medium sized prawn/shrimp, cleaned and deveined.

1 long Indian green chili pepper

2-3 tablespoon mustard (For best results use the Pub style/Old fashioned mustard from Stonewall Kitchen)

1 tablespoon mayonnaise

5 tablespoon salted butter

1 entire bulb of garlic, chopped

1/2 teaspoon salt

2-3 cilantro leaves (optional)

pepper (optional)


What to do:

1. Rub mustard all over the prawns. Make sure that every single one is evenly coated. Add half a teaspoon of salt, and mix well. Cover, and leave aside for 20-30 minutes.

2. Melt butter in a bowl, and add chopped garlic to it. Mix well, and set aside for about a minute or two.

3. Heat a large deep pan/wok over a medium flame. Add the butter garlic mixture, and lower the heat to a medium - low flame, cooking for about a minute, or till the garlic softens.

4. Slit the chili pepper vertically and add it in the pan. Let it cook for a minute or two.

5. Add the mustard marinated prawns. Stir well, making sure that the prawns absorb the spicy butter garlic mixture. Cover the pan, and let it cook for 10 - 15 minutes.

6. Once the prawns turn light pink in color, lower the heat, and add the mayonnaise. Mix well. Check to see if the prawns are cooked. If soft and tender, turn off the gas and cover the pan for 5mins. Lastly add salt and pepper according to taste. Garnish with cilantro.  


TIP:

A quick way to defrost prawns/shrimps is to place it directly under cold running water for a while. 10 - 15 minutes of this treatment helps defrost them quickly.