MEATBALLS IN CRABMEAT EGG SAUCE

MEATBALLS IN CRABMEAT EGG SAUCE

Here I would like to share with you this "Meatballs in Crabmeat Egg Sauce" from the FOUR featured dishes in the SWANSON Chicken Broth Chinese New Year recipes card. This is pretty simple to prepare and it is quite similar to the "Braised Lion Head - 红烧狮子头" concept on making meatballs which is cooked in delicious fresh crabmeat sauce. 

(serves: 4 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
150g Imitation Shark’s Fin
300g Minced Meat
4 Water Chestnuts, chopped
50g Carrot, finely chopped
2 Fresh Mushroom, diced

Marinade:
½ Teaspoon each of Light Soy Sauce, Cooking Wine and Sesame Oil
1 Teaspoon Cornflour
Dash of Ground Pepper

Sauce:
1 Can Swanson Clear Chicken Broth
100g Fresh/Frozen Crab Meat
½ Teaspoon Oyster Sauce and Sesame Oil
1 Egg White
Dash of Ground Pepper
1 Tablespoon Cornflour + ½ Tablespoon Water

Method:-

1. Season minced meat with marinade together with chopped chestnuts, carrot and mushroom till combined.

2. Using clean hands shaped 1½ tablespoons of minced meat into round balls and coats them with imitation shark’s fins.

3. Arrange on steaming plate, steam over high heat for 10 minutes until cooked. Remove and set aside while preparing the sauce.

4. For crabmeat sauce; bring Swanson Clear Chicken Broth to boil, add in crabmeat, oyster sauce and cook for 2 minutes.

5. Thicken sauce by stirring in cornflour solution, turn off the heat and swirl in lightly beaten egg white.

6. Season sauce with sesame oil and ground pepper, ladle over the meatballs and serve hot.

http://ellenaguan.blogspot.com/2012/01/round-up-dishes-for-chinese-new-year.html