Friday, February 17, 2012

Nyonya Bakwang Kepiting (Crab and Pork Balls in Soup)

In search for more Nyonya recipes, I found this rather interesting recipes for meatballs that have crabmeat and shrimp in them. I have not heard of the name bakwang kepiting before, but I definitely know of a meatball made with seafood in them that is absolutely delicious. I had no idea that it was even a Peranakan recipe because it didn't feel particularly Peranakan, due to the lack of lemongrass, tamarind, yellow beans and the usual Peranakan spices. 

Anyhow, it is absolutely delicious and goes really well with white rice. Obviously the soup stock does help in making the dish that much more tasty!

Ingredients for Meatballs (about 30 meatballs)
  • 1/2 lb ground pork
  • 6 oz crab meat
  • 10 large shrimps, deshelled, deveined, chopped
  • 2 cloves garlic, minced
  • 4 oz bamboo shoots, chopped
  • 1 egg
  • 2 teaspoons 
  • dash of white pepper
  • pinch of salt

Ingredients for Soup
  • 2 lb pork bones
  • shells from shimps (optional)
  • 8 cilantro stems
  • 2 cloves garlic, smashed
  • approx. 8 cups water
  • 1 1/2 tablespoons soy sauce
  • dash of white pepper
  • 4 oz bamboo, sliced

  • fried shallots (optional)

  • To make the stock, add all the ingredients of the stock, except the bamboo, in a stockpot and boil it for about four hours. (I just put mine in a slow cooker overnight.)
  • Set aside a stockpot filled with water, and bring it to a simmer. This is the water we will parboil each meatball before adding it to the soup. Make sure it does not boil. If it boils, the meatballs will not be springy.

  • In a large mixing bowl, add the crabmeat, pork, shrimp, chopped bamboo shoots, egg and all seasonings.
  • Mix the mixture with one hand, and in a swift movement, pick up and 'throw' the mixture into the bowl. Repeat the 'throwing' action about 10 to 15 times. This will ensure the meatball is springy.
  • Using that one hand, squeeze the meatball mixture through the thumb and index finger, and 'pick up' the mixture with a spoon using the other hand. Drop this meatball in the simmering water. It will sink.
  • Keep making meatballs until there is no mixture left.

  • Remove the meatballs from the simmering water when the meatball floats, and add the meatballs to the stock.
  • Add the sliced bamboo shoots to the stock.
  • Warm the stock and serve.

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