Easiest Way to Prepare Ultimate Shrimp-Chicken Meatballs in Chili Sauce
Hey everyone, it is Brad, welcome to my recipe page. Today, we're going to make a special dish, Easiest Way to Make Super Quick Homemade Shrimp-Chicken Meatballs in Chili Sauce. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Shrimp-Chicken Meatballs in Chili Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shrimp-Chicken Meatballs in Chili Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Shrimp-Chicken Meatballs in Chili Sauce is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few components. You can have Shrimp-Chicken Meatballs in Chili Sauce using 13 ingredients and 9 steps. Here is how you cook that.
Changing the usual shrimp chili sauce to shrimp and chicken meatballs in chili sauce! You get more volume, and kids love meatballs. Great for bento lunch boxes. Refrigerating the meatballs makes it easier to roll them into balls. You can use fresh mizuna greens or lettuce instead of bok choy if you prefer! A green vegetable makes for a beautiful presentation. Mix the meatballs with the sauce while the meatballs are still warm. Recipe by Muuko
Ingredients and spices that need to be Get to make Shrimp-Chicken Meatballs in Chili Sauce:
- 100 grams ☆Shelled shrimp
- 200 grams ☆Minced (ground) chicken
- 1/2 ☆Japanese leek
- 1/2 thumb ☆Juice from grated ginger
- 1/2 ☆Beaten egg
- 2 tbsp ☆ Panko
- 1 tsp ☆Sake
- 1 tsp ☆Sesame oil
- 1 dash ☆Salt and pepper
- 1 Katakuriko
- 1 Frying oil
- 1 box CookDo Kanshaosharen (Prepackaged Shrimp Chili Sauce)
- 1 Bok choy
Steps to make to make Shrimp-Chicken Meatballs in Chili Sauce
- Devein the shrimp, wash, chop, then set aside. Mince the leek and set aside. Grate the ginger and prepare the juice.
- Put all of the ingredients marked ☆ in a bowl.
- Knead until the ingredients become sticky. Chill in the refrigerator while preparing the bok choy.
- Boil the bok choy, drain immediately, and squeeze it out. Make it into a circle-pattern on a plate and set aside. (We're going to put our finished chili balls inside the circle.)
- Take the meat mixture out of the refrigerator. Coat your hands with katakuriko and roll into 3-4 cm meatballs.
- Deep-fry them at 160℃ then drain. Once they're floating and the bubbles have subsided, they're ready.
- Add the CookDo Kanshaosharen (Shrimp Chili Sauce) to a frying pan and heat.
- Once the chili sauce is boiling, add the fried meatballs and stir well.
- Place them in the bok choy plate you prepared, in the middle of the circle, and you're finished.
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