Shy Meatballs

Shy Meatballs

　　In Zaozhuang, Shandong, there is a very interesting local specialty dish. Chefs call it “Shy Meatballs,” while diners refer to it as “Carefree Meatballs” or “Immortal Meatballs.” The reason it’s called “Shy Meatballs” is that when first taken off the stove, the meatballs are about the size of an orange, but as they are plated, they gradually shrink down to the size of a yolk, just like a shy maiden, hence the name “Shy Meatballs.”

　　Ingredients for Shy Meatballs:

　　　　250g male grass carp fillet, 50g chicken breast, 2 egg whites, 1000g peanut oil (50g used).

　　Seasonings for Shy Meatballs:

　　　　Salt, cooking wine, scallions, ginger juice, each to taste.

　　How to Make Shy Meatballs:

　　　　1: Rinse the blood from the grass carp fillet, place it on a cutting board, and mince it into fish paste using the back of a knife. Also mince the chicken breast into chicken paste. Beat one egg white into a meringue.

　　2: Place the fish paste and chicken paste in a bowl, add cooking wine, scallions, ginger juice, and one egg white. Stir in one direction until evenly mixed, then add salt and continue beating until the mixture becomes elastic. Finally, add the meringue and stir well to form the meatball mixture.

　　3: Heat the peanut oil in a wok until it reaches 30% heat. Form the mixture into meatballs the size of a duck egg yolk, and gently place them in the oil to deep-fry. When the meatballs have expanded to four times their original size, remove them and plate. Serve immediately.

　　Characteristics of Shy Meatballs

　　　　When first served, they are about the size of a small rubber ball. When eaten hot, their texture is fluffy like cotton. As they cool slightly, they contract as if a balloon has deflated. If possible, fry the meatballs right next to the dining table so they can be served as soon as they’re done.