Spicy shrimp balls in sweet and sour sauce à la Hong Kong

Ingredients for 2 servings:

• 200 g minced poultry, from the breast, fresh or frozen
• 250 g prawn(s), peeled, without head and tail, raw, frozen
• 2 eggs, size S
• 4 g chicken broth, granulated
• 30 g carrot(s)
• 2 tbsp celery leaves, fresh or frozen, finely chopped
• 2 tsp glutamate, high purity (Aji-No-Moto), optional
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp tapioca flour
• 1 tbsp sago, ground
• 1 tbsp baking powder
• 100 g cooking water (see preparation)
• 1 tbsp chili sauce (Chinese spring roll sauce)
• 1 tbsp light fish sauce (e.g. kecap ikan “King Lobster”)
• 1 tbsp, heaped sugar
• 1 tbsp lemon juice
• 1 tbsp rice wine vinegar, clear, mild
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 1 tbsp sesame oil, light
• ¼ broccoli
• ¼ cauliflower
• 40 g carrot(s)
• 1 Pepper, red, long, mild
• 10 g candied orange peel
• 2 small garlic cloves, optional
• 7 tbsp sunflower oil
• 20 g chicken broth, granulated or salt
• 1 liter of water

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 50 minutes

A side dish to rice. The light sauce is refined with some seasonal vegetables.

This dish requires 8 shrimp balls; freeze the rest. Using a chopping knife or cleaver, process the shrimp until a creamy paste forms. Do not use a meat grinder for this! Combine the paste and minced chicken in a large bowl. Separate one egg. Whisk the egg yolk with the chicken stock and add to the shrimp paste. Crack the second egg and whisk it with the egg white from the first egg. Scramble the eggs in a pan with 2 tablespoons of sunflower oil and a pinch of salt. Allow to cool, then finely chop the pieces. Wash and peel the carrot, trim both ends, and julienne the carrots crosswise from the bottom into short silk strands. Wash the fresh celery, shake dry, and pick off any unblemished leaves and chop them. Use two tablespoons of this immediately, and freeze the remaining leaves. Weigh frozen goods and thaw them. Cut the unblemished stems crosswise into approximately 3 mm wide rolls and freeze in portions. Add all the remaining ingredients for the balls to the bowl with 3 tablespoons of sunflower oil and mix until smooth. Cover and let the mixture mature in the refrigerator for 1 hour. For the filling, cut approximately 8 small florets from each small head of broccoli and cauliflower, wash them, and cut the stems crosswise into thin slices. Wash the carrot, trim both ends, peel, and slice into approximately 3 mm thick slices using a corrugated grater. Wash the fresh, red bell peppers, remove the stems, and cut diagonally into approximately 6 mm wide pieces, leaving the seeds. Cut the candied orange peel into very small cubes. Trim both ends of the garlic cloves, peel them, and halve them lengthwise and crosswise. Bring 1 liter of water to a boil in a 2-liter saucepan. Dissolve 20 g of chicken stock, stock, or salt in it. Form the cold shrimp mixture into ping-pong ball-sized balls and lower them into the simmering water. Remove any balls that have floated and risen for about 5 minutes with a slotted spoon. Reserve the cooking water. Halve 8 larger balls and use for this dish. Freeze the rest or use in a soup. Mix the ingredients for the sauce and keep them ready. Heat 2 tablespoons of the sunflower oil in a wok, add the shrimp mixture along with the halved balls, and stir-fry for 2 minutes. Deglaze with the sauce and simmer for 2 minutes. Transfer to serving bowls and serve warm with cooked white rice.