Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, shrimp-chicken meatballs in chili sauce. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Shrimp-Chicken Meatballs in Chili Sauce instructions. Devein the shrimp, wash, chop, then set aside. Mince the leek and set aside. Grate the ginger and prepare the juice.

Shrimp-Chicken Meatballs in Chili Sauce is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Shrimp-Chicken Meatballs in Chili Sauce is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook shrimp-chicken meatballs in chili sauce using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Shrimp-Chicken Meatballs in Chili Sauce:

1. Get 100 grams ☆Shelled shrimp
2. Get 200 grams ☆Minced (ground) chicken
3. Get 1/2 ☆Japanese leek
4. Take 1/2 thumb ☆Juice from grated ginger
5. Take 1/2 ☆Beaten egg
6. Prepare 2 tbsp ☆ Panko
7. Make ready 1 tsp ☆Sake
8. Make ready 1 tsp ☆Sesame oil
9. Prepare 1 dash ☆Salt and pepper
10. Prepare 1 Katakuriko
11. Prepare 1 Frying oil
12. Make ready 1 box CookDo Kanshaosharen (Prepackaged Shrimp Chili Sauce)
13. Get 1 Bok choy

Add the CookDo Kanshaosharen (Shrimp Chili Sauce) to a frying pan and heat. For the meatballs: Grind the chicken along with the shrimp through a meat grinder. Drain and chop the canned corn and add to the meat. Peel the garlic, finely chop and add to the mixture with the remaining ingredients (except for the oil) and mix until well incorporated.

Steps to make Shrimp-Chicken Meatballs in Chili Sauce:

1. Devein the shrimp, wash, chop, then set aside. Mince the leek and set aside. Grate the ginger and prepare the juice.
2. Put all of the ingredients marked ☆ in a bowl.
3. Knead until the ingredients become sticky. Chill in the refrigerator while preparing the bok choy.
4. Boil the bok choy, drain immediately, and squeeze it out. Make it into a circle-pattern on a plate and set aside. (We're going to put our finished chili balls inside the circle.)
5. Take the meat mixture out of the refrigerator. Coat your hands with katakuriko and roll into 3-4 cm meatballs.
6. Deep-fry them at 160℃ then drain. Once they're floating and the bubbles have subsided, they're ready.
7. Add the CookDo Kanshaosharen (Shrimp Chili Sauce) to a frying pan and heat.
8. Once the chili sauce is boiling, add the fried meatballs and stir well.
9. Place them in the bok choy plate you prepared, in the middle of the circle, and you're finished.

Drain and chop the canned corn and add to the meat. Peel the garlic, finely chop and add to the mixture with the remaining ingredients (except for the oil) and mix until well incorporated. Add the peeled shrimp shells, star anise, peppercorns, thai chilies and ginger slices to the pan. Let these aromatics bloom in flavor, stirring them often. The chili sauce and grape jelly in this meatball recipe create a tangy barbecue-style sauce while they cook.

So that’s going to wrap this up with this exceptional food shrimp-chicken meatballs in chili sauce recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!