Sweet & Savoury Pineapple Meatball 凤梨茄汁肉丸
This is a very appetising dish that loved by both kids and adults especially those who love ketchup. Cooked and coated with sweet and savoury sauce, added some fresh pineapples that elevated the taste with a hint of sourness, it goes well with or without rice. Super tasty!
This dish required deep frying and stir frying. The best cookware to use is this flat based stainless wok ~ Song Cho IDEAL Wok, a 30cm stainless steel wok which is perfect for deep frying and stir-frying. It is a multiply stainless steel wok without chemical coating, it's safe to use in any cooking.
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FEATURES:
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凤梨茄汁肉丸 ~ 这道肉丸的酱料有甜味，有咸味，吃一口凤梨就带一点酸味，终结是开胃又美味。如果不喜欢有酱汁的话，把肉丸炸好就直接可以上桌了，更简单。
Ingredients:
材料
材料
90g Ground Pork 肉碎 90克
90g Prawn, minced. 虾肉 90克，剁碎
Some Cream Cracker crumbs 苏打饼干碎 适量，也可以不放
(optional- add/ adjust the amount according to the moisture of meat mixture)
Some Cream Cracker crumbs 苏打饼干碎 适量，也可以不放
(optional- add/ adjust the amount according to the moisture of meat mixture)
1 Onion, cut into chunks 洋葱 1粒，切块
1 tbsp minced Garlic 蒜茸 1汤匙
1/2 Red Chili, cut into chunks 红辣椒 半条，切小
90g Pineapple, cut into chunks 凤梨／黄梨 90克， 切块
3 Cherry Tomatoes 樱桃番茄 3粒，切半
Some Spring Onion 青葱 适量
Some oil for cooking 油 适量
(A)
3/4 tsp Tapioca Flour 木薯粉 3/4 小匙
3/4 tsp Sesame Oil 麻油 3/4 小匙
1 1/2 tsp Oyster Sauce 蚝油 1 1/2 小匙
1/8 tsp Sugar 细砂糖 1/8 小匙
Dash of White Pepper 胡椒粉 少许
(B)
1 tsp Shao Xing Hua Tiao Cooking Wine 绍兴花雕酒 1小匙
1/4 tsp Salt 盐 1/4 小匙
1 tsp Corn Flour 玉米粉／粟粉 1小匙
2 tsp Soy Sauce 酱油 1小匙
1 tbsp Sugar 细砂糖 1汤匙
1 tbsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1汤匙
3 tbsp Ketchup/ Tomato Sauce 番茄酱／茄汁 3汤匙
About 3 - 4 tbsp Water 水 3 - 4汤匙或适量
If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
Method:
步骤
1. In a bowl, mix ingredients (A) and ground pork.
将材料（A）和肉碎拌均。
2. In another bowl, mix ingredients (B) and prawn. Set aside for 15 minutes.
另一个碗里，将材料（B）和虾肉拌均。放置15分钟。
3. Mix together (1 + 2) and cream cracker crumbs in one direction until gooey. Cover with cling wrap and chill in the refrigerator for 30 minutes.
将步骤 1 ＋ 步骤 2 ＋ 饼干碎混合，用筷子以同一个方向搅拌至起胶。盖上保鲜纸，放冰箱30分钟。
4. Remove the meat mixture from the refrigerator and make into small round meat balls. Return to room temperature.
从冰箱取出，分割并揉成小球，回室温。
5. Add generous amount of oil into Song Cho Ideal Wok. Heat the oil till 170'C. Deep fry the meat ball until fully cooked.
松厨万能锅里倒入适量的油（冷锅下油），然后烧热至170度左右。把肉丸炸至熟透，捞起。
6. Pour the oil into a bowl, return the wok to the stove. Use the remaining oil in the wok, stir fry onion, garlic and red chilies until fragrant.
把油倒入大碗里，锅里留少许油，加入洋葱，蒜茸和红辣椒，爆香。
7. Add in ingredients (C), bring to a boil. Add in pineapple, tomatoes and meatballs. Mix and coat.
加入材料（C），煮滚。加入凤梨，番茄和肉丸。拌炒均匀。
8. When the sauce is thicken, turn off heat. Garnish with spring onion and serve warm with steamed rice.
收汁，熄火，加入青葱，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
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Enjoy!
By readers, some feedback from those who have tried this recipe:
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| By Anne Bernadette |
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| By Esther Khoo Chai Hoon |
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