Panko crusted fried chicken rolls stuffed with ginger and shiso at a Tokyo cooking class by chef Kiyoko Konishi ... (Photo credit: A Culinary (Photo) Journal)Salted eggs sold in the Philippines undergo a very delicate process of curing and added only with the finest ingredients in order to achieve its unique Pinoy taste. You have to try what it would taste like when it is being wrapped with fried meatballs with this sumptuous all-Filipino recipe that I will share with you, Fried Meatballs with Raisins and Salted Egg.
You will need:
Seasoning:
30 ml sesame oil
6 g salt
7 g chicken powder
45 ml ginger sauce
3 g sugar
1.5 g white pepper
15 ml gin
71 g wonder powder
Coating:
2 pcs eggs (beaten)
130 g all-purpose flour
128 g breadcrumbs
1440 ml cooking oil (frying)
Meat Ball:
100 g California raisins
4 pcs salted egg
100 g pork soft skin
1 pc egg (beaten)
100 g back fat (diced)
600 g pork shoulder (chopped w/o skin)
25 g Chinese Mushroom (chopped)
200 g shelled shrimp (chopped)
Here's how:
1. In a bowl, mix all the ingredients together except the salted egg yolks. Add in the seasonings and knead until well combined. Add wonder powder slowly until the mixture holds shape.
2. Divide the meat into 4 portions. Roll into a shape of a ball, flatten with your palm and add 1 piece salted egg yolk in the middle and seal the edges. Roll again into an oblong shape and wrap with the soft pork skin. Steam for 30 minutes or until done. Let it cool.
3. When the meatball has cooled down, dredge in flour, dip into the beaten eggs and lastly, coat with breadcrumbs. Fry in medium hot oil.
4. Slice in 6 equal portions and serve with sweet chili sauce.
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