Hollow Fried Meatball
Hollow Fried Meatball
The Main Ingredients
300 gr Chicken fillet
200 gr Chicken skin and Chicken fat mixture, you may replace it with a full of 200 gr of Fresh shrimp
2 Egg whites or can be replaced with 1 whole egg
1-1½ tsp. Salt, up to your taste
1 tsp. Broth powder
1 tsp. Pepper
1 tsp. Granulated sugar
1 tbsp. Sesame oil
3 tbsp. of Vegetable oil
4 cloves of garlic, puree
100 ml of cold water
200 gr Tapioca flour
50 gr Bread flour
50 gr Sago Flour
1 tsp. Baking powder.
NOTE:
For the flour, you can also use a mix of 250 g Tapioca flour and 50 gr Bread flour, without using any Sago flour.
A Brief Tips and Tricks
✎ When you use the chicken skin and chicken fat mixture, it will ease the meatball to become hollow. The frying time can be shorter than the one that uses the fresh shrimp mixture. But sure, it’s savorer when using the shrimp one.
✎ The use of flour can be modified as desired. If you use full sago flour, the results will be springy and hard to become hollow, but the texture will be very soft.
✎ To get the hollow meatballs, use Tapioca flour that’s mixed with a little Sago flour or Wheat flour.
✎ Aside of its flour, the frying duration also affects the texture of the fried meatballs. If it’s fried for just 15-20 minutes, the meatballs will be chewy and wrinkled in texture. So, to produce the hollow ones, it must be fried at least 30 minutes calculated after all the meatballs perfectly floats. For those who use shrimp mixture, its duration will take 10-15 minutes longer.
✎ Its frying temperature must be in watch. First, perfectly heat the oil but set the heat to low. Once the meatballs perfectly float, increase the heat of the stove to a medium heat. Then, when the meatball feels kind of being solid, switch it to low heat while continuing to stir so as not to burn. Once its oil calmed down, and the meatball feels kinda crispy when being stirred, it’s ready to lift.
✎ For more details, please check the video, thank you.
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