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February 23, 2013

brushes and papers

Have you ever tried Chinese meat balls? We grew up having this meatballs on dinner table every so often. I might say that it is our most favorite of all the dishes we could have. It used to be all meat and shrimp balls, but as time passed and we ate out a lot, we tasted many different meatballs, so my mom modified the recipe a bit. Now we add water chestnut and spring onion in it. The modified recipe tastes much better and more crunchy than the old recipe.

We need: ground meat of your preference (I used ground pork), shrimps, water chestnuts, spring onion, an egg, few table-spoons corn starch and seasoning.

The ratio of meat and shrimp are 2:1. Peel shrimp skins and chopped. Peel the water chestnuts and chopped (please do not chop fine, as we want to have that crunchiness of it). chop spring onion…

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