Fish balls are a common food in China. Fish balls made in Scandinavia are similar to meatballs, only with fish meat instead of pork or beef. Meatballs made in Asia differ significantly in texture to their European counterparts. Instead of grinding and forming meats, meat used for making meatballs is pounded, which lends a smooth texture to the meatballs. Pounding, unlike grinding, uncoils and stretches previously wound and tangled protein strands in meat. This offers high protein content to its user. Want to taste great protein. Don’t miss this.
Cook time 20 minutes (serves 3)
Ingredients for the recipe
400g pike fillet
80g shelled crabmeat
Juice of 1 lemon
Salt
Freshly ground white pepper
2 shallots
3 raw eggs
2 tablespoon Thai basil
50g vermicelli
2 tablespoon oil for deep fat frying
4 tablespoon sweet and sour sauce
Procedure for the recipe
- Cut the pike fillet into small cubes. Also cube the crabmeat. You can also chop them in your blender. Season with lemon juice, salt and pepper. Add the chopped shallots, 1 egg and the minced Thai basil and mix well. Season again with salt and pepper.
- Break the vermicelli into small pieces or cut them with your scissors.
- Form the fish paste into small cubes, using two teaspoons. First dip into the remaining, whisked eggs, then roll in the vermicelli.
- Deep fat fry in sizzling oil and then drain on some absorbent kitchen paper. Serve with sweet and sour sauce as a deep.
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