This is my recipe for chinese meatballs. You can basically put in what you want, but I modified the recipe from my uncles's wife which I remembered from 20 years ago. I tried making tofu myself but it didn't went so well but still it's good enough for my chinese meatballs.
400g minced meat (in this case minced pork)
150g prawns, shelled, smashed with the blade of a knife and roughly chopped to form a paste
4 dried Chinese mushrooms, reconstituted in hot water and diced finely
1 can of water chestnuts. diced finely
4 tablespoons of cornflour
100g of tofu
10g of fresh ginger, unpeeled and soaked in 80ml of cold water
4 tablespoon of soy sauce
1 tablespoon chicken stock powder
1 tablespoon sesame seed oil
2 tablespoon Shaoxing wine
- Mix all the ingredients together in a large bowl, stirring in one direction only. You should get a fairly thick mixture that should flow like very thick cream.
- Heat up the cooking oil which you will be using to shallow fry to medium heat. Take two tablespoons - one to take a tablespoon of the mixture, the other to help shape the mixture (by rotating the spoons in opposite directions from each other with the mixture in the middle - if this sounds too confusing, just shape it by dropping a dollop of it in the oil carefully.)
- Fry on one side till golden brown, then turn it over on the other side to get it evenly colored.
- You can freeze them if you make a big batch and they are good to add into soups or noodles or steamboats, or just as an addition to your meal as a starter.