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90 g
blanched almonds
450 g
minced or ground beef
5 ml
grated fresh ginger
1 clove
garlic, crushed
1/2 large
green pepper, seeded and finely chopped
30 ml soy
sauce
Dash
Szechwan chili sauce or Tabasco
salt and
oil for frying
4 spring
or green onions, sliced or shredded - garnish
Sauce :
45 ml soy
sauce
120 ml
water or stock
15 ml rice
or white wine vinegar
10 ml
honey
15 ml
sherry
15 ml
cornflour or cornstarch |
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Method :
Toast almonds on baking sheet for
10-15 minutes, stirring often until golden brown. Allow to cool completely and chop. Mix the almonds with the meat and
ginger, garlic, pepper, soy sauce, chili sauce or Tabasco and salt. Form the mixture into a 3.75 cm or
1.5" balls. Heat the oil in a large frying pan
and brown the meatballs in one layer. Cook over low to moderate heat for
about 20 minutes, turning several times. Transfer to a serving dish and
keep warm. Pour off most of the fat, leaving
the meat juices. Add soy sauce, stock and vinegar
to the pan and bring to the boil. Add the honey and stir to
dissolve. Mix the sherry and cornflour or
starch together. Stir into the hot sauce and cook
until thickened. Pour over the meatballs and
sprinkle over the spring or green onions. Serve with rice.
Serves 4 - 6
Oven Temperature :
350 F, Gas 4
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