Ingredient and Portion
Octopus balls with special dipping sauce 腿蓉花枝丸
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From melanie Submit
This dish is great for any occasion--children's parties, happy hour sessions and even everday family dinner.
Novice
45 mins
Octopus 800g
finely diced celery and carrots 1/2tbsp each
finely diced water chestnuts 2 tbsp
finely diced chinese ham 1tbsp
egg 1pc (beaten)
finely diced celery and carrots 1/2tbsp each
finely diced water chestnuts 2 tbsp
finely diced chinese ham 1tbsp
egg 1pc (beaten)
Seasoning
ginger juice, wine 1tbsp each
sugar, salt 1tsp each
cornstarch 1 1/2 tbsp
eggwhite 1pc
sesame oil, pepper pinch of each
Dipping sauce:
Chinese vinegar 3tbsp
sugar 1/2tbsp
light soya sauce 1tsp
sesame oil 1/2tsp
sugar, salt 1tsp each
cornstarch 1 1/2 tbsp
eggwhite 1pc
sesame oil, pepper pinch of each
Dipping sauce:
Chinese vinegar 3tbsp
sugar 1/2tbsp
light soya sauce 1tsp
sesame oil 1/2tsp
Method
Dice octopus finely, pat lightly with back of knife until flat, add in rest of ingredients(except cornstarch) and stir vigourously until a paste forms. Stir until paste is elastic, and place in refridgerator for a while.
Meanwhile, prepare the sauce by simply combining all the ingredients.
Take octopus paste out, divide in equal portions and shape into balls. Coat with a thin layer of cornstarch and dip in beaten egg. Deep fry in hot oil until golden brown, drain well and serve along with dipping sauce.
Meanwhile, prepare the sauce by simply combining all the ingredients.
Take octopus paste out, divide in equal portions and shape into balls. Coat with a thin layer of cornstarch and dip in beaten egg. Deep fry in hot oil until golden brown, drain well and serve along with dipping sauce.
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