Lion’s Head Meatballs (狮子头)

Step 1

Cut the scallions into sections (save some green parts for garnishing the dish later) and slice the ginger. Soak them in 6 tbsp of warm water. Leave to cool.

Step 2

In a bowl, mix minced pork, minced chicken, Shaoxing rice wine, light soy sauce, salt, sugar, sesame oil, egg and cornstarch. Stir constantly in one direction while adding the scallion ginger water little by little.

Step 3

Once the liquid is fully absorbed and the meat becomes sticky and jiggly, add minced water chestnut then stir to combine.

Step 4

In a deep pot, heat up oil for deep frying (A smaller pot requires less oil).

Step 5

Divide the meat mixture into 6 portions. Transfer one portion to a small bowl. Use a spatular or a spoon to press the meat against the bowl to shape it into a ball (please refer to the video below).

Step 6

When the temperature of the oil reaches 180°C/360°F (see note 4 if you don’t have a kitchen thermometer), gently slide the meatball into the oil (be careful not to splash). Roll it from time to time to ensure even colouring. Take out when they look golden all around.

Step 7

Repeat the procedure to shape and fry the rest of the balls. Since these meatballs are quite large (about 7cm/2.7in), do not fry more than 2 balls at a time as you don’t want the oil temperature to drop too much. Also, the meatballs need ample space to move around in the oil.

Step 8

In another pot, lay the white part of the Napa cabbage then place the fried meatballs on top.

Step 9

Add sliced shiitake mushrooms and pour in the water in which the mushrooms were soaked (discard the solid bits at the bottom of the bowl).

Step 10

Add the scallions & ginger (which were used to flavour the water used in the meat mixture) and dried shrimp (if using). Season with salt and white pepper.

Step 11

Bring the soup to a full boil. Turn the heat to low. Cover with a lid and leave to simmer for 15 mins. Put the remaining leafy part of the cabbage over the meatballs. Continue simmering for a further 5 mins.

Step 12

Garnish with finely chopped scallions. Serve warm with plain rice, along with other savoury dishes.