Experiments in Cooking

Gordon Ramsay’s Pork and Prawn Balls in Broth

I’ve recently started streaming cooking videos, and came across this one on Youtube. He makes it looks easy, and he isn’t wrong 🙂 The whole family loved this. I would recommend doubling the recipe (linked below) and making it a noodle-soup with your favorite noodles.

Ground pork and finely chopped raw shrimp with chives from the backyard, and ginger.

Meatballs shaped and ready to chill. I got 16 meatballs out of a total of 1 lb (pork + shrimp) meat.

Fry up the balls. You can stop at this stage and keep the fried balls refrigerated if you are cooking ahead.

Broth prepared & balls ready to simmer

Topped with fresh spinach & spring onions. Ta-da! This dish can be stretched further with noodles or crusty bread.

A written version of the recipe is available on this website (found via random searching). I used Organic Low Sodium Beef Broth for the “aromatic broth”.