• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 200g chicken breast meat
  • 75g shelled prawns, deveined
  • 1/2 an onion, cubed
  • 10 pieces canned pineapple cubes
  • 20g red capsicum
  • 20g green capsicum
  • 1 tbsp cubed red chilli
  • 1 stalk spring onion, cut into lengths
  • 2 slices young ginger
  • Seasoning (A):
  • 1/8 tsp salt
  • 1/4 tsp sugar
  • 1/4 tsp sesame oil
  • 1/8 tsp pepper
  • 1 tsp egg white
  • 1 1/2 tsp cornflour
  • Sauce (B):
  • 2 tbsp tomato sauce
  • 1 tbsp chilli sauce
  • 1 tsp oyster sauce
  • 1 1/4 tbsp apple cider vinegar
  • 1/2 cup canned pineapple syrup
  • 100ml water
  • 1 tsp cornflour

Instructions

  1. Combine minced chicken meat and prawns in a bowl. Add seasoning (A) to mix. Bring up the mixture and slap it against the sides of the bowl. Do this 2-3 times until mixture is sticky. Squeeze out the mixture in between the palm of your hand through the thumb and index finger to form a neat clean ball. Use a spoon to scoop out the meat balls.
  2. Deep-fry the meat balls until lightly golden. Dish out and leave aside.
  3. Heat sesame oil and fry ginger until fragrant. Add all capsicums, onion and chilli. Pour in combined sauce (B) and bring to a quick boil.
  4. Return the meat balls to the simmering sauce. Cook for a minute. Add spring onion and pineapple. Toss briefly then dish out and serve.

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