Ingredients:
Sweet And Sour Sauce:
8 oz Chicken stock
8 oz White vinegar
8 oz Brown sugar
4oz Ketchup
1 oz Cornstarch
2 oz Water
Meatballs:
1 Pound Ground beef
2 ounce raw shrimp chopped
2 ounce button mushroom, cooked
1 egg
1 teaspoon garlic
1 teaspoon ginger
1 ounce cilantro chopped
2 ounce minced shallot
Potato Puree:
4 each, Potatoes, peeled and large diced
1/2 cup Milk
2 table spoons Diced Butter
2 teaspoons Salt
Sweet And Sour Sauce Procedure:
Bring above ingredients to a boil; mix water and cornstarch together to make a "slurry", while sauce is boiling slowly drizzle in slurry, cook for 5 minutes, sauce will thicken.
Potato Puree Procedure:
Place potatoes and salt in a pot with cold water and bring to boil, lower heat so potatoes are simmering, cook till fork tender. Place milk in a small sauce pan and bring to milk to a boil, set aside. Strain potatoes, put back into pot, stir in the butter, then the milk. Make mix into 1 ounce balls, bake at 350 for 15 minutes, strain remaining liquid into a pot add meatballs, cover with sweet and sour, cook for 15 minutes till meatballs are glazed.
Notes: Sweet And Sour Sauce:
8 oz Chicken stock
8 oz White vinegar
8 oz Brown sugar
4oz Ketchup
1 oz Cornstarch
2 oz Water
Meatballs:
1 Pound Ground beef
2 ounce raw shrimp chopped
2 ounce button mushroom, cooked
1 egg
1 teaspoon garlic
1 teaspoon ginger
1 ounce cilantro chopped
2 ounce minced shallot
Potato Puree:
4 each, Potatoes, peeled and large diced
1/2 cup Milk
2 table spoons Diced Butter
2 teaspoons Salt
Sweet And Sour Sauce Procedure:
Bring above ingredients to a boil; mix water and cornstarch together to make a "slurry", while sauce is boiling slowly drizzle in slurry, cook for 5 minutes, sauce will thicken.
Potato Puree Procedure:
Place potatoes and salt in a pot with cold water and bring to boil, lower heat so potatoes are simmering, cook till fork tender. Place milk in a small sauce pan and bring to milk to a boil, set aside. Strain potatoes, put back into pot, stir in the butter, then the milk. Make mix into 1 ounce balls, bake at 350 for 15 minutes, strain remaining liquid into a pot add meatballs, cover with sweet and sour, cook for 15 minutes till meatballs are glazed.
Serve with potato puree.
Restaurant: Zentan Restaurant, Washington, DC, USA
Source: http://www.zentanrestaurant.com/about_recipes.php