Asian meatballs - have you got a beef with Asia?
Meatballs, kofta, bifteki - we know them all – but maybe the best of the lot come from the Far East?
OK, we're going to learn a new word (pay attention, this is educational). Repeat after us: "Zhejiang". Pardon? Oh well... at least you tried. Zhejiang is a province in Southern China. The meat lovers there combine Chinese cuisine with what we call meatballs.
Just so you don’t have to keep telling your friends that you are cooking "minced pork and shrimp-coriander-balls with sesame seeds from Zhejiang", we will simply call this delicacy “Asian meatballs” and cook them in the Beefer. And, believe us: you'll want to tell your friends about this. Because the meatballs are cooked at an insane heat of 800° C and are super juicy..
Ingredients: For 4 people
600 g minced pork
16 raw (i.e. not pre-cooked) prawns
Hengstenberg 1876 Sweet & Spicy Dipping Sauce
2 stalks of lemongrass
2 red chili pepper
2 tsp coriander seeds
2 tsp cumin seeds
2 bunches fresh coriander leaf
1 lemon (grated rind and juice)
2 tbs soy sauce
4 tbs oyster sauce
8 ml fish sauce
4 tbs sesame
2 cloves of garlic
Beefer (If you don't have a Beefer, you can also cook the meatballs on a standard gas or charcoal grill. But you'll have to test the cooking times for yourself)
Wood or metal skewers
Step 1: Get everything ready
If you are using a barbecue rather than a Beefer, fire it up now. Take a sharp knife and chop the garlic, lemon grass, chili and coriander leaves as fine as possible. The prawns also need to be coarsely chopped. First shell the seafood. Crash course: Wash the prawns, pat them dry and remove the heads with a gentle twist. You can then start to pull off the armour plating, starting at the head end.
Step 2: Roast and grind
Now prepare the Beefer; it must be pre-heated, but not for long. Roast half of the sesame seeds and the cumin and coriander seeds for 10 minutes in the pan. Do not use oil or butter and only roast on a medium heat (seeds do not tolerate high temperatures). Finely grind the sesame and the seeds with the mortar and pestle. If you do not have a mortar, throw the contents of the pan into a freezer bag and hit it with something hard: for example, a hammer, frying pan, anvil, your fist, etc.
Step 3: Shape the Asian meatballs
Now everything starts to come together: your ground roast seeds and spices, chopped herbs, minced pork, lemon juice and grated lemon rind. Gradually add the oyster, soy and fish sauces while kneading. Form the finished mince mixture into small balls and put them on the skewers. For the Beefer you need either metal skewers or wooden skewers that have been soaked for a long time (preferably overnight!) in water.
Step 4: Get beefing
Things are about to get hot: 800° C hot to be precise. This would be enough to burn DIAMONDS to a crisp. We just thought we'd mention that. But back to the matter in hand: The Asia meatballs are briefly seared on all sides on the bottom rack of the Beefer. Then raise the rack and give the meatballs a nice crust. As dark as you like. Allow the meatballs to rest for 10 minutes in the bowl at the bottom of the Beefer.
Step 5: Nearly ready. All you need to do now is ...
...serve a suitable dip. The easiest and best option is Hengstenberg 1876 Sweet & Spicy Dipping Sauce. If you can find a better dip, then use that (but you won't find a better dip).
Feeling hungry yet? Now it's your turn!