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Active Time: 20 Minutes
Total Time: 40 Minutes
Yield: Serves 6
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Sesame seeds, known as hu ma ("foreign hemp") originated in the Mediterranean and in ancient Persia (Iran) and were introduced into China probably pre-Tang dynasty (AD 618). Reports of Iranian street vendors in China selling steamed sesame seed bread date from Tang times.
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RECIPE INGREDIENTS
| 1 pound finely ground beef sirloin (topside), rump or steak |
| 1 clove garlic, minced |
| 1 teaspoon minced (finely chopped) fresh ginger |
| 1/4 teaspoon pepper |
| 1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry |
| 1 tablespoon light soy sauce |
| A little egg |
| 2 tablespoons cornstarch |
| 4 cups groundnut peanut oil, for deep-frying |
| For the Sauce: |
| 1 tablespoon vinegar |
| 1 tablespoon sugar |
| 2 tablespoons tomato ketchup |
| 1/2 teaspoon chili sauce |
| 3 tablespoons lightly toasted sesame seeds |
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DIRECTIONS
In a bowl, combine the ground beef with the garlic, ginger, pepper, rice wine, soy sauce, egg, and the cornstarch. Pound the mixture into the sides of the bowl several times. This techniques helps to expel air, resulting in a sticky homogenous mixture. Divide the beef mixture to make about 18 meatballs.
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In a wok, heat the oil to about 350 degrees F. Add about 6 meatballs at a time and deep-fry until golden brown. Remove and drain.
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Mix the sauce ingredients together and set aside.
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Drain off the oil from the wok, wipe out with a paper towel and pour the sauce mixture into the wok. Stir over low heat for a few seconds, then add the meatballs and sesame seeds to the sauce. Stir well for 1 minute for the sauce to coat the meatballs. Transfer the meatballs to a serving plate and serve.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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