莲藕香菇狮子头

This is another auspicious dish which is commonly eaten during the Chinese Lunar New Year 红烧狮子头 also known as 四喜丸子. Love the texture of the meatballs, very firm and springy :D

Reading on Braised Lion Head

Braised Lion Heat with Lotus Root & Mushroom

Recipe adapted from Famous Cuisine
Ingredient

• 250gm minced pork with fat
• 60gm lotus roots, finely chopped
• 20gm dried shrimps, soaked & finely chopped
• 20gm carrots, finely chopped

seasoning : 1/2 tsp salt, 1 tsp ikan bilis stock powder, 1 tsp light soy sauce, 1/2 tsp sugar, dash of pepper, 2 tbsp tapioca flour

• 10 fresh shitake mushroom, stalks removed
• 100gm lotus roots, finely sliced
• 10 slices carrots
• 3 slices ginger
• 3 cloves garlic, minced

sauce (mixed) : 400ml water, 1 tbsp oyster sauce, 1/4 tsp salt, 1/3 tsp sugar, 1/2 tbsp chinese wine, 1 tsp sesame oil, dash of pepper

Method

1. To make lionhead, combined minced meat, lotus roots, carrots, dried shrimps and seasoning. Knead till a sticky paste form. (throw down the paste several times in between the mixing to achieve a springy meatballs)
2. Shape into 6 even meat balls and coat lightly with some tapioca flour. Deep fried in hot oil over medium heat until golden brown. Drain well and set aside.
3. Heat 1 tbsp oil in a wok. Saute ginger & garlic until fragrant. Add mushroom, lotus roots and carrots and stir-fry briefly for 2 mins.
4. Add in sauce mixture and bring to boil. Add the fried lion head and simmer on low heat for 15mins. Thicken the sauce with some cornstarch water. Serve hot.

I am submitting this recipe to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight