Recipe Description
Try this authentic sweet and sour sauce meatballs recipe by Amy Beh, perfect as an appetizer or pairing with rice!
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
- 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.
- Deep-fry the meat balls until lightly golden. Dish out and leave aside.
- 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.
- Return the meat balls to the simmering sauce. Cook for a minute. Add spring onion and pineapple. Toss briefly then dish out and serve.
