Oyster sauce… yes, it´s a Chinese thing.
But we love including Chinese and Korean food for everyday meals.
This is one of my recipes that, whenever I make it, all are gone at once!
300g pealed prawns
100g minced pork
4 small shiitake mushrooms (preferably dried)
1ts chopped spring onion
2ss potate starch (potetmel)
freshly ground pepper
1 garlic clove
2ss oyster sauce
1 Sork the mushrooms in cold water until they get soft if one use dried ones.
Place the prawns, minced pork, mushrooms and spring onion in a food processor.
Blend until the prawns are coarsely chopped.
2 Transfer mixture to a mixing ball then add the egg, potato starch, salt, sake, sugar and pepper.
Blend until smooth.
3 Roll the mixture into meatballs that are about the size of a small apricot.
4 Heat oil in a large frying pan, add the meatballs and fry them until browned.
Remove the meatballs from the pan, transfer to a plate.
5 To make sauce, clean the frying pan with kitchen paper then heat some oil.
Crush the garlic clove by using side of knife.
Fry the garlic until brown then remove from the pan.
Add the water, oyster sauce in the pan, sugar, mix well.
(Be careful! The water can splash with the heat!)
Return the meatballs to the pan and cook further for 7 mins.
6 Transfer the meatballs to a serving plate.
Decorate them with thinly sliced white-part of spring onion.
(we call it `shiraga negi´)