FISH BALLS IN XO SAUCE

Lagi-lagi dari buku resep-nya Josten Tan, gue ni ari bikin baso ikan pake XO sauce. XO???? Don't worry, ini bukan XO minuman alkohol itu, tapiiii ini cuma sauce yang dibikin dari soy bean, chilli, etc.....(walah kok bahasa gue campur aduk gini yee....). Cuma di bagian dagingnya, gue tambahin udang cincang, jadi baso nya garing2 gitu....enak deeeee :) (hueheheh muji sendiri...).

Temen hubby gue ikutan nyobain ini baso ikan, dia ampe ketagihan kata hubby gue, ampe nanya2 hubby gue itu baso bikinnya gimana, bahannya apaan aja.....wahhahhahah........mana hubby gue ngerti yahhh :).

Yo wes lah, selamat mencoba baso ikan nya yahhh....

Fish Balls in XO Sauce

Ingredients:

200 gram fish fillet

150 gram fish paste

150 gram shrimp, peeled and de-veined

2 piece celery (chopped coarsely)

1 small piece dried tangerine peel (soaked, chopped) -- (belzy - gue ganti pake perasan jeruk lemon)

2 stems spring onion (sectioned)

10 fresh ginger slices

Seasoning:

1 tsp salt

1 tsp sugar

1/2 tsp pepper

1/2 tsp sesame oil

1 tsp cornstarch (belzy -- gue ga pake)

Sauce (mix well):

1-1/2 tbsp XO sauce

2 tsp sugar

1/2 tsp salt

1 tbsp oyster sauce

1/2 tsp sesame oil

1/2 tsp dark soy sauce

1/2 tsp pepper

1 tsp Shaoxing wine

1/2 tsp cornstarch

6 tbsp chicken broth/water

Method:

Rinse the fish, drain well and chopped finely, then mix with fish paste, chopped shrimp, chopped celery, lemon juice and seasoning, stir until sticky. Next, form into ball shapes evenly. Deep-fry into hot oil until golden brown. Remove, ready to use.

Leave 2 tbsp oil in the preheated wok to fragrant ginger slices and spring onion sectionals. Add in sauce mixture, bring to a boil, place in prefried chicken balls, stir well and cook over high heat until the sauce is slightly absorbed and the chicken balls are cooked through. Dish up and serve.