Royal Lion's Head

Recipe Ingredients

2 tablespoons	30ml	Dried shrimp
1 lb	454g / 16oz	Lean ground pork
1/4 cup	36g / 1.3oz	Water chestnuts - coarsely chopped
1		Green onion, including top - thinly sliced
1		Egg - lightly beaten
1 1/2 tablespoons	22ml	Cornstarch
1 1/2 tablespoons	22ml	Soy sauce
1 tablespoon	15ml	Shao Hsing wine or dry sherry
1/2 teaspoon	2.5ml	Sugar
		Vegetable oil - for deep frying
1 teaspoon	5ml	Minced fresh ginger
1 teaspoon	5ml	Minced garlic
1 1/2 cups	355ml	Chicken broth
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1		Freshly-ground white pepper
8		Chinese (napa) cabbage leaves (large)
1/2 teaspoon	2.5ml	Sesame oil

Recipe Instructions

Soak shrimp in warm water to cover for 30 minutes; drain. Mince shrimp and combine with remaining meatball ingredients. Set aside for 30 minutes.

Shape into 4 large meatballs, each approximately 2 1/2 inches in diameter.

Set wok in a ring stand and add oil to a depth of about 2 inches. Over high heat, bring oil to 350 degrees. Add meatballs and cook for 3 minutes or until golden brown. Lift out and drain on paper towels.

Remove all but 2 tablespoons oil from wok and set wok over high heat until hot. Add ginger and garlic and cook, stirring, until fragrant, about 5 seconds. Add meatballs, broth, sugar, salt and pepper and bring to a boil. Cover and simmer over medium-low heat for 20 minutes.

Place cabbage leaves over meatballs. Cover and simmer for 15 minutes longer. Sprinkle with sesame oil before serving.

If a thicker sauce is desired, transfer cabbage and meatballs to a platter with a slotted spoon. Add 3 tablespoons cornstarch mixed with 1/3 cup water to sauce, and cook, stirring, until sauce boils and thickens.

This recipe yields 4 servings.

Source:
Chef2Chef at http://chef2chef.net/chinese/chinese-recipe-02.shtml

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