450g / 1 lb fresh lamb mince
1 tbsp freshly chopped parsley
1 tbsp freshly grated root ginger
1 tbsp light soy sauce
1 medium egg yolk
4 tbsp dark soy sauce
2 tbsp dry sherry
1 tbsp cornflour
3 tbsp vegetable oil
2 garlic cloves, peeled and chopped
1 bunch spring onions, trimmed and shredded
1/2 Savoy cabbage, trimmed and shredded
1/2 head Chinese leaves, trimmed and shredded
freshly chopped red chilli, to garnish |
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Place the lamb mince in a large bowl with the parsley, ginger, light soy sauce and egg yolk and
mix together. Divide the mixture into walnut-sized pieces and using your hands roll into balls.
Place on a baking sheet, cover with cling film and chill in the refrigerator for at least 30
minutes.
Meanwhile, blend together the dark soy sauce, sherry and cornflour with 2 tablespoons of water
in a small bowl until smooth. Reserve.
Heat a wok, add the oil and when hot, add the meatballs and cook for 5-8 minutes, or until
browned all over, turning occasionally. Using a slotted spoon, transfer the meatballs to a large
plate and keep warm.
Add the garlic, spring onions, Savoy cabbage and the Chinese leaves to the wok and stir-fry for
3 minutes. Pour over the reserved soy sauce mixture, bring to the boil, then simmer for 30 seconds
or until thickened. Return the meatballs to the wok and mix in. Garnish with chopped red chilli and
serve immediately.
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