Cockle Meatballs
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 14 cockles (shelled)
- 250 g pork mince (you can also use beef mince)
- 1 tsp ginger (chop finely)
- 1 tbsp spring onion (chop finely)
- 1 egg white
- 1 tsp potato starch (or corn flour)
- 1 tsp sugar
- 1/4 tsp ground white pepper
- 1/4 tsp sesame oil
- 1/4 tsp salt
- 1 tbsp sugar
- 150 ml stock (vegetable or chicken stock)
- 1 tbsp oyster sauce (or sticky soy sauce)
- 1 tsp potato starch (mix with 2 tbsp water. Makes potato starch water)
Instructions
- 1
Leave the cockles to soak in water for a couple hours to get rid of any dirt.
- 2
Pick the cockles meat out. Keep both meat and shells.
- 3
Mix the mince, ginger, spring onions, egg white and all the seasonings in a big bowl. Use your hand to mix it evenly in the same direction for 3-5 minutes.
- 4
Chop the cockles up and mix with step 3.
- 5
Roll the mixture into small balls and put back into the cockle shells.
- 6
Steam the meatballs for 7-9 minutes until the meat is cooked all the way through.
- 7
Pour the oyster or stocky soy sauce, sugar and stock into a small sauce pan and boil at first then reduce down the liquid to about half the original amount. Gently stir the potato starch water into the sauce and keep the stove at a lot heat. Keep stirring while cooking and turn off the fire after the sauce has started to boil.
- 8
Place the cockle meatballs on a plate and pour the sauce on it. The dish is ready to serve.