Pork & Prawn Meatball Salad
INGREDIENTS
- Sauce
- 500g pork mince
250g green prawns
20g garlic, chopped finely
30g ginger, grated finely
2 spring onions, sliced finely
1 teaspoon sugar
1/2 teaspoon ground pepper - 2 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons hot sauce
2 tablespoons chinese cooking wine - Salad
- 3 tablespoons vegetable oil
1 large eggplant, diced 2cm
2 tablespoons oil, extra
1/2 small wombok cabbage, sliced
1 large carrot, shredded - 2 spring onions, sliced on diagonal
2 roma tomatoes, chopped
1 sprig Thai basil, only leaves
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 cup chicken stock
1 red chilli, sliced on the diagonal
METHOD
Step 1
To make the meatballs, place all ingredients in a food processor and pulse for 10 seconds or until fully mixed but not mushy. Brush a little oil on your fingers and shape a tablespoon of the mixture into a ball. It should make around 25.
Set aside.
Step 2
For the salad, heat the
oil in a pan to medium
and add the eggplant
and sauté for 10 minutes, stirring to ensure even browning. Set aside. In a wide, flat pan, heat the extra oil to medium and
fry the meatballs for 10-12 minutes. Add the remaining ingredients and sauté for a couple of minutes just to wilt the cabbage and heat the ingredients.
Step 3
Serve immediately alongside a glass of Sangiovese Shiraz.
In summer we suggest chilling the Sangiovese Shiraz for a deliciously
refreshing combination.
