Wednesday, 30 April 2014
Pork and Prawn Siu Mai Meatballs with Asian Slaw
Ever get that feeling that it's time for something a little different? Was in the mood for some Chinese food, but Chinese takeaways have been off the menu for some time with the use of lots of soy, gluten, and other foods that cause us issues.
I was flicking through a mag a couple of days ago and found a recipe by Josh Emmett for Pork and Prawn Siu Mai (basically just a little meatball wrapped in wonton pastry, or an open top dumpling). A quick glance over the recipe and I figured it looked easy enough to adapt to suit - the ingredient list is relatively small, and a few small changes an substitutes made it a very easy dinner!
I served this with a big asian coleslaw, and the kids had some rice as well. The meatballs themselves could be used as part of a dinner as we had it, or they would be great as a little starter for a bigger meal, or finger food for a party. You could no doubt substitute the meats you use, but I think pork and prawn is a pretty classic chinese combination.
I've renamed these Pork and Prawn Siu Mai Meatballs - I don't speak chinese, but I imagine Siu Mai is the style of the food with the pastry wrapped around it, so without the pastry I'm guessing they're not true Siu Mai? So these are Siu Mai in the style of meatballs...don't worry, even I'm confused ha!
Anyway, the recipe is below - the original recipe called for soy sauce, cornflour and pastry wrappers. I used coconut aminos, tapioca starch and removed the pastry wrappers to make the free of gluten, grains, dairy, nuts, soy, and sugar. I also added spring onions to the mix just for an extra dimension on flavour, and to throw in some bonus veges. Delicious!
Gluten-free, grain-free, nut-free, soy-free, sugar-free
350g Minced Pork
200g prawn meat, roughly chopped
100g dried Shitake mushrooms (you can get these from any asian grocer, and a lot of supermarkets in the international food section). Soak them (follow the instructions on the pack), then dice them into small pieces.
80ml Coconut aminos
40ml sesame oil
1/4 tsp white pepper
1 spring onion, thinly sliced
salt to taste
1. Combine all ingredients in a large bowl and mix well.
2. Roll tablespoon amounts of mixture into balls, then place in a steamer (if you have a traditional bamboo steamer that is ideal, but a standard pot steamer works just fine - just pop a layer of baking paper in the bottom of the steamer to stop them sticking)
3. Steam for about 10 minutes until cooked through (the cooking time will vary depending on what size you make the balls, so you will just have to cut one in half to check).
4. Remove from steamer and serve with your choice of vegetables (I used an asian-style coleslaw - see recipe below) and steamed rice if you choose (or cauliflower rice if you prefer)
Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free
1 head of bok choy, thinly sliced
1 cup red cabbage, thinly sliced
1 cup white cabbage, thinly sliced
1 cup lightly steamed (or raw) broccoli, torn into small florets
1/4 cup grated daikon (asian radish)
2 spring onions, thinly sliced
1 tomatoes, diced
1/2 cucumber, diced
2 cups grated carrot
1 tbsp toasted sesame seeds
3 tbsp lime juice (or lemon juice)
1 tbsp sesame oil
2 tbsp coconut aminos
1 small red chilli, finely diced
1 tbsp apple cider vinegar
1. Combine all vegetable ingredients in a large bowl. Mix well
2. Top with toasted sesame seeds
3. In a small bowl, combine dressing ingredients (lime juice, sesame oil, coconut aminos, chilli, and vinegar). Mix well
4. Pour dressing over salad, toss well to combine all ingredients