Bakso Goreng Kuah - Fried Chicken & Shrimp Balls in Broth 炸蝦雞波

I made these fried chicken and shrimp balls as an "accessory" to the handmade noodle feast we had last weekend. They're not yet as good as the ones we buy off the streets in Indonesia (I just don't know how they make those crispy-on-the-outside-yet-fluffy-and-airy-on-the-inside "meat" balls), but they were definitely good enough to satisfy my fried balls cravings. Pork would've been better, but since our helper eats with us and she doesn't eat pork, I made chicken ones instead.
個炸雞波其實係個印尼雞麵嘅配菜, 但係妹仔大過主人婆, 所以佢今日出先 XD 老老實實, 冇出面個D整得咁好食, 唔知佢地個D點整可以整到咁有口感嘅, 又彈牙㗎呢? 本來用豬肉肯定會好食D, 但係工人姐姐唔食得, 所以用左雞肉啦.


The recipe is adapted from Lidia's.

- 200 gr ground pork/chicken

- 200 gr small shrimp meat, roughly chopped

- 3 cloves garlic, 1 shallot, minced (and I didn't use green onion)

- 1 tbsp oyster sauce

- 4 tbsp fish sauce

- 2 tbsp white pepper

- 1 tsp sugar

- 2 tbsp corn flour

- 1 egg

- oil for frying

Lidia的食譜:
- 200gf 雞/豬肉
- 200gr 切碎的蝦肉
- 3 舊蒜頭, 1個紅蔥頭, 切碎
- 1 湯匙蠔油
- 4 湯匙魚露
- 2 湯匙胡椒
- 1 湯匙糖
- 2 湯匙生粉
- 一隻蛋
- 大量嘅油, 要嚟炸野

Mix all ingredients in a mixing bowl, heat up oil in a frying pot, shape mixture using two tablespoon and fry until golden brown. I use store bought chicken stock for the broth, garnished with chopped scallion and crispy shallot.
攪均晒D野, 整熱D油, 唔好咁大火, 如果唔係出面燒焦裏面仲生.., 你可以用兩隻匙一交一替咁整D波波, 咁就唔使整到成手都係. 最後就煮雞湯, 攪掂!