But these classic Shanghai meatballs are easy to prepare. The little patience it requires is well rewarded. And the dish reheats nicely.
Prepare the Chinese leaves and water chestnuts. Put the pork in a food processor and pulse with the egg white and cold water for 1 minute. The mixture should be light and fluffy. Do not use a blender, which would make it too dense. Now add the water chestnuts, soy sauces, rice wine, sugar, salt and pepper and process for another 30 seconds, until just coarsely mixed.
Divide the mixture into 6 equal parts and roll each part into a large meatball. Dust each meatball with cornflour. Heat a wok until it is hot, then swirl in the
Clean the wok and reheat it. When the wok is hot, swirl in the
Arrange the leaves on a platter, lay the meatballs on top, spoon the sauce over the dish and serve at once.
© 1998 Ken Hom. All rights reserved.