Lion's Head Meatball Sub w/ Scallion Oil Mayo

Name: Lion's Head Meatball Sub w/ Scallion Oil Mayo
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Asian
Ingredients: neutral oil, for frying; Baguette, toasted; watercress, for garnish; 500 g – ground pork; 100 g – water chestnuts, minced; 10 g – ginger, minced; 1 – scallion, finely chopped; 1 – egg; 3 tbsp – panko breadcrumbs; 1 tbsp – shaoxing wine; 1 tbsp – soy sauce; 1 tbsp – oyster sauce; 1 tsp – dark soy sauce; 2 tsp – corn starch; 1 tsp – white pepper, ground; 0.25 tsp – 5-spice; 0.25 cup – water, or stock; 1 – scallion, white part; 1 tsp – ginger, minced; 10 g – rock sugar; 1 tbsp – shaoxing wine; 2 tbsp – light soy sauce; 0.5 tsp – dark soy sauce; 1 tbsp – oyster sauce; 375 g – water; 2 tsp – corn starch, mixed with 1 tbsp water; 1 tsp – sesame oil; 4 – scallion,whites and greens separated, rough chopped; 200 g – neutral oil; 1 – egg yolk

11 steps

Prep:1hCook:15min

A handheld take on a dim sum classic. Fried and braised Chinese meatballs come together with a scallion-oil mayo to create harmonious explosion of flavors.

Updated at: Thu, 17 Aug 2023 05:00:21 GMT

Ingredients

2 servings

Instructions

Scallion Oil Mayo

Step 1

Roughly chop scallions and separate the whites and greens. Take 1 tbsp of greens, finely chop, and set aside for later.

scallion4

Step 2

Heat oil to 240 F and add scallion whites. Once browned, remove scallions and let oil cool to room temp.

neutral oil200g

Step 3

Make mayo by whisking egg yolk and dijon until it is slightly thickened. Slowly drizzle in the scallion oil while whisking until emulsified. Season with msg, salt, lemon juice, and white pepper. Mix in the reserved scallion greens from earlier.

lemon juice1 Tbsp

msg½ tsp

salt1 tsp

white pepper½ tsp

dijon mustard1 tsp

egg yolk1

Lion's Heat Meatballs

Step 4

Combine pork, water chestnuts, ginger, scallion, egg, panko, shaoxing wine, soy sauces, oyster sauce, corn starch, white pepper, 5-spice, and water. Mix in 1 direction with a pair of chopsticks until the mixture is a homogenous paste (~5-10 min).

ground pork500g

water chestnuts100g

ginger10g

scallion1

egg1

panko breadcrumbs3 Tbsp

shaoxing wine1 Tbsp

soy sauce1 Tbsp

oyster sauce1 Tbsp

dark soy sauce1 tsp

corn starch2 tsp

white pepper1 tsp

5-spice¼ tsp

water¼ cup

Step 5

Heat oil in a pot to 350 F. Meanwhile, shape 8 meatballs.

neutral oil

Step 6

Fry each meatballs until golden brown (~2 min). Drain on a wire rack and set aside.

Step 7

In a wok over medium heat, sweat scallion whites and ginger until fragrant.

scallion1

ginger1 tsp

Step 8

Add shaoxing wine, soy sauces, oyster sauce, rock sugar, water, and bring to a boil.

light soy sauce2 Tbsp

dark soy sauce½ tsp

shaoxing wine1 Tbsp

oyster sauce1 Tbsp

rock sugar10g

water375g

Step 9

Add meatballs and cover, cooking for 10-12 minutes, flipping halfway through.

Step 10

Make a corn starch slurry by mixing 2 tsp corn starch in 1 tbsp of water. Remove the meatballs from the braising liquid and add the corn starch slurry. Reduce until a saucy consistency is reached (~ 2 min) and add sesame oil.