Bayberry Meatballs
Shaped like bayberries with a crispy exterior and tender interior, these sweet-and-sour meatballs are a classic Zhejiang dish.
Ingredients
river shrimp paste
300 g
pork fat paste
75 g
minced ham
35 g
Shaoxing wine
20 g
salt
10 g
tomato ketchup
35 g
sugar
35 g
wet cornstarch (for thickening)
20 g
refined oil
750 g
superior stock
25 g
chopped scallion
a pinch
ginger juice
a pinch
Instructions
1
Step 1
Combine the river shrimp paste and pork fat paste with ginger juice, chopped scallion, Shaoxing wine, salt, and wet cornstarch. Mix in one direction until the mixture becomes sticky and cohesive.
2
Step 2
Heat a wok over the flame and pour in the refined oil, heating it to about 150°C (medium-low). Squeeze the shrimp paste into bayberry-shaped balls by hand, roll each ball in the minced ham so it sticks to the surface, then carefully lower them into the hot oil. Fry until cooked through and lightly golden, then remove and drain off excess oil.
3
Step 3
Return the wok to high heat with just a little oil left in it. Add the tomato ketchup, sugar, and superior stock, stir-frying briefly to form a glossy sauce. Add the bayberry-shaped shrimp balls and toss to coat. Thicken with the wet cornstarch slurry, give the wok a few final tosses to coat the balls evenly, and serve immediately.
