Steamed Pork Balls And Spring Onions Green Onions Recipes
STEAMED PORK BALLS AND SPRING ONIONS ( GREEN ONIONS)
These are very tasty, you can substitute ground(minced) chicken for the pork and use any sauce you want. Make them as big or small as you want. Time does not take into account the 1 hour in the fridge.
Provided by Latchy
Categories Pork
Time 30m
Yield 20 balls
Number Of Ingredients 8
Steps:
- Place in a large bowl, the pork, spring onions and breadcrumbs.
- In another smaller bowl add the remaining ingredients and mix them well then add them to the pork and mix really well. Refrigerate for 1 hour.
- Shape into 20 even sized balls and steam for around 15 minutes.
- If you want to make them fancy you can tie strips of the green from the spring onions around the balls.
Nutrition Facts : Calories 213.2, Fat 9.5, SaturatedFat 3.3, Cholesterol 27, Sodium 336.4, Carbohydrate 19.2, Fiber 3.2, Sugar 2.7, Protein 12.5
STIR-FRIED LOBSTER WITH GINGER AND SPRING ONIONS
From our local/state newpaper The West Australian in one of their special editions. Saving her to try in the future when lobster (crayfish) become a reasonable price. Times are estimated but have included marinating time preparation time. Serving for 2 is estimated as main with sides or as is an entree could extend to 4.
Provided by ImPat
Categories Lobster
Time 25m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Mix the marinade ingreditents together.
- Remove the meat from the tail and cut into bite size pieces and mix with the marinade for 5 to 10 minutes.
- Heat the peanut oil in a hot wok until the oil is smoking and then reduce to a medium heat.
- Add the lobster pieces to the oil and cook for 1 minute and then remove with a slotted spoon, drain and put to one side.
- Drain and reserve the oil from the wok, and wipe the wok clean.
- Put 2 tablespoons of the oil back in the wok and heat and then fry the ginger and spring onions for 30 seconds.
- Return the lobster to the wok and stir fry over a high heat for a few seconds and then add the salt, pepper, sugar, soy and wine and continue to stir fry quickly.
- Add the chicken stock, cover the wok with a lid and simmer for 1 minute.
- Stir in the cornflour slurry a little at a time until and thicken and the lobster is glazed to you liking.
- Serve immediately (would suggest over rice).
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