Pork and Prawn Balls in Aromatic Broth – Gordon Ramsay style

This recipe was taken from Gordon Ramsay’s Ultimate Cookery Course. That man truly is a food god. He knows his stuff and something so simple can be such a hearty and rustic dish. My husband isn’t really a lover of prawns but he demolished this in a matter of minutes.

Enjoy! Feel free to add your own ball jokes along the way.

Ingredients:

Meatballs:
Raw prawns, almost minced – 100g
Minced Pork – 250g
Chopped chives – 1.5 Tablespoons
Ginger, peeled and diced – 1.5cm
Glug of Oil –
Spinach -2 handfuls
Salt and Pepper
Spring Onion – to garnish

Broth:
Chicken Stock, home-made or from stock cubes – 1 ltr
Star Anise – 2 whole ones
Oyster sauce -2 teaspoon
Soy Sauce – 2 teaspoon
Ginger, peeled and cut into thin strips – 2cm

Instructions

Combine your prawns, pork, chives and ginger in a bowl. Season with salt and pepper and mix ingredients until they are sticking together. Roll the mixture into small balls about the size of a golf ball. Pop onto a plate and chill until you need them. I made some big balls when I did this receipt. I definitely recommend making them smaller. (Trying very hard not to write a plethora of sexual jokes here)

Get your stock into a saucepan with the oyster and soy sauce, star anise and ginger. Bring to the boil, lower the heat and simmer for 10 minutes so all the ingredients bind together. Season with salt and pepper if you need.

Heat up your fry pan on medium heat. Add a lug of oil and add your balls. (haha)

Fry balls making sure to turn frequently, for about 4-5 minutes until golden. Don’t overcook them, as we just want to brown, they will cook more in the broth. Transfer into the simmering pan of broth and leave to cook for 5 minutes until the balls are cooked through. Add your spinach and cook for 1 minute until just wilted.

Plate and add your spring onions for a garnish!

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