HungryForever

PORK AND SHRIMP MEATBALLS IN AROMATIC BROTH

I’ve always been a fan of that surf ’n’ turf combination, seafood and meat, and these simple pork and shrimp meatballs in a comforting broth make a great light lunch or supper dish. As always, it’s important to taste as you go along so that you can control the depth of flavor of the stock. The longer you cook it, the more potent it will become.

Ingredients

4ounces raw shrimppeeled and deveined (see tip below)
8ounces ground pork*
1½ Tbsp finely chopped chives
½inch of fresh gingerpeeled and diced
Sea salt and freshly ground black pepper
Flavorless oilsuch as peanut
2 big handfuls of spinach
1 scalliontrimmed and thinly sliced, to garnish

FOR THE BROTH BASE

1quart chicken or fish stockhomemade or from stock cubes
2 whole star anise
1–2tsp oyster sauceto taste
1–2tsp soy sauceto taste
¾inch of fresh gingerpeeled and chopped

Instructions

Finely chop the shrimp until almost ground. Place in a bowl with the pork, chives, and ginger, season with a good pinch of salt and pepper, and mix until the ingredients are well combined and sticking together. Roll the mixture into small balls about 1 inch wide. Transfer to a plate, cover, and chill until needed.
Meanwhile, make the broth base. Heat the stock in a saucepan, add the other ingredients, and mix well. Bring to a boil, lower the heat, and gently simmer for 10 minutes to infuse, then taste and adjust the seasoning as necessary. (For a strong broth base, leave the mixture to simmer for longer.)
Heat a heavy-based frying pan over medium heat and add a dash of oil. Cook the pork and shrimp balls, turning frequently, for 6–7 minutes until golden brown all over. Transfer into the gently simmering pan of broth and leave to cook for 5 minutes until the balls are cooked through. Add the spinach and cook for 1 minute until just wilted.
Taste the dish and adjust the seasoning if necessary. Serve garnished with scallions.

HOW TO PREPARE SHRIMP

First, twist off the head, then peel off all the shell, and pull off the tail. With the tip of a sharp knife, score the shrimp along the back and lift out the black vein. Rinse the prepared shrimp before using.