Hakka Radish Meatballs

INGREDIENTS:

300g white radish, shredded or julienned (coarsely shreds)  

100g turnip shredded (coarsely shreds)  

350g minced pork (season with 2 tbsp garlic oil and 1 tsp chicken powder)

100g minced pork fat  

80g dried cuttlefish (snip into tiny dice) 

60g dried Shrimps (soak, drain dry, toast and chop)   

80g tapioca Flour (to mix in with 3 tbsp sweet potato flour)

2 cloves garlic (minced)  

1 tsp (Salt (to taste)

1 tsp Sugar (to taste)  

1 ½ tsp chicken powder      

2 tbsp chopped coriander stems 

1 tsp white pepper 

Few drops of garlic oil   

COOKING DIRECTIONS:

1.     Wash and soak the radish and turnip in water, squeeze out the excess water. Mix in one tablespoon garlic oil and toss well. Set aside.

 2.     Heat up the wok.  Stir fry the dried cuttlefish, dried shrimps and garlic till fragrant with some garlic oil.  Add in shredded radishes, turnip, salt, sugar, chicken powder and white pepper. Stir fry briefly until radish and turnip shreds are half cooked.

 3.     Add in the chopped coriander and remove from heat. 

 4.     Place the cooked ingredients in a bowl and mix with tapioca flour and sweet potato flour.

 5.     Add in the seasoned minced pork and mix well.

 6.     Use a spoon to form into individual meatball and steam it for 20mins. 

 7.     Dish out and serve with sweet soya sauce.