Tuesday, January 24, 2012

Jichao Yoon (Fried Meatballs)

Here is a recipe for Jichao Yoon (Fried Meatballs) also known as Lao Meatballs a very delightful and delicious traditional dish originated from Vietnamese Xiu Mai that can be serve as an appetizer. See recipe below

•3 Kg (7 lb) Ground pork
•120 ml (1/2 cup) Fresh ginger (minced)
•240 ml (1 cup) Cilantro stems (chopped)
•240 ml (1 cup) Green onion (sliced)
•6 Eggs (beaten)
•1 1/2 tsp MSG (optional)
•120 ml (1/2 cup) Cilantro leaf (chopped)
•2 stalks Lemon grass (slice)
•1 head Garlic (minced)
•1/8 cup* Red chillie (sliced). *The amount of chillie is a cooks personal choice and works very well with the smallest amount of chillie if preferred

•1/2 tsp Salt (adjust to taste)
•1/2 tsp Pepper (adjust to taste)
•Oil for deep frying


1. In a mixing bowl, mix the salt, pepper, MSG and chillie plus a Tbsp hot water to the minced ginger and allow to stand a few minutes.

2. Transfer the meat to the bowl  and mix all the ingredients together.

3. Add cilantro, lemon grass, green onion, garlic, mien cilantro and eggs and mix well

4. Mold small meat balls about 2.5 cm (1 in) in diameter

5. Deep fry about 10 or 20 meat balls in oil and fry for about 5 minutes

6. Drain well and serve with rice or with +/- mini skewers,  if served as a canape. Easy as finger food also.

[via recipe from: http://ediblyasian.info]

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