CookDo Kanshaosharen (Prepackaged Shrimp Chili Sauce)
Devein the shrimp, wash, chop, then set aside. Mince the leek and set aside. Grate the ginger and prepare the juice.
Put all of the ingredients marked ☆ in a bowl.
Knead until the ingredients become sticky. Chill in the refrigerator while preparing the bok choy.
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.)
Take the meat mixture out of the refrigerator. Coat your hands with katakuriko and roll into 3-4 cm meatballs.
Deep-fry them at 160℃ then drain. Once they're floating and the bubbles have subsided, they're ready.
Add the CookDo Kanshaosharen (Shrimp Chili Sauce) to a frying pan and heat.
Once the chili sauce is boiling, add the fried meatballs and stir well.
Place them in the bok choy plate you prepared, in the middle of the circle, and you're finished.
Story Behind this Recipe
Changing the usual shrimp chili sauce to shrimp and chicken meatballs in chili sauce! You get more volume, and kids love meatballs. Great for bento lunch boxes.
Refrigerating the meatballs makes it easier to roll them into balls. You can use fresh mizuna greens or lettuce instead of bok choy if you prefer! A green vegetable makes for a beautiful presentation. Mix the meatballs with the sauce while the meatballs are still warm.