Two-Color Meatballs
Shrimp and pork tenderloin are wrapped in caul fat and deep-fried, then prepared in two flavors—tomato and green plum.
Ingredients
green shrimp
to taste
pine nuts, chopped
a pinch
pork tenderloin, chopped
to taste
walnuts, chopped
a pinch
caul fat
to taste
tomato sauce
to taste
canned green plum juice brine
to taste
green vegetable juice
to taste
salt
to taste
MSG
to taste
cooking wine
to taste
egg white
to taste
egg yolk
to taste
starch
to taste
oil
to taste
Instructions
1
Step 1
Chop the green shrimp and pine nuts into small pieces, mix with an appropriate amount of salt, MSG, cooking wine, and egg white. Wrap the mixture into thick strips using caul fat, cut into segments, and coat the outside with starch to form balls.
2
Step 2
Chop the pork tenderloin and walnuts into small pieces, mix with an appropriate amount of salt, MSG, and egg yolk. Wrap using the same technique as before with caul fat.
3
Step 3
Deep-fry both types of segments separately in oil heated to 60% hot until the outer layer hardens and they are cooked through, then remove. Re-fry in oil heated to 80% hot until golden brown, then remove. Keep the two types of fried balls separate.
4
Step 4
Season the pork tenderloin balls with tomato sauce.
5
Step 5
Season the shrimp balls with the green plum juice brine, and deepen the green color with the vegetable juice.
6
Step 6
Arrange both types of balls on a plate for an attractive presentation, then serve.
