Recipes - Chinese

Shi Zi Tou with Mung Bean Threads (Lion’s Head Meatballs with Mung Bean Threads)
Shi-Zi-Tou-with-Mung-Bean-Threads


A Shanghainese speciality, Lion’s Head are giant pork meatballs, seasoned and braised in flavourful sauce and traditionally served with wombok (you may also add bok choy). The large size of the meatball is said to resemble the head of the lion with the surrounding wombok representing the mane. The addition of mushroom brings depth of flavour to the stock and the slippery mung bean noodles add texture. When making this, try to get fattier minced pork as it would taste juicier and the meat is tenderer. Besides the fatty minced pork, tofu is also added into the meatballs to add moisture making them extra tender.
Cooking Time: 60mins - 120mins
Serves:5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Chinese









Ingredients:

280g firm tofu (drained from water and mashed into small pieces using a fork)
550g minced pork
1-3 tbsp oil
1 tbsp minced ginger
¼ cup soy sauce
1 tsp white pepper
2 tbsp sesame oil
1 tbsp wine
1 tbsp corn starch
salt to taste
450g wombok (separated into leaves and chopped into 1 inch pieces)
8-9 dried shiitake mushrooms (soaked in water until soft)
1¼ cup pork stock
100g mung bean threads (soaked in water until soft)
1 stalk spring onions (finely chopped)




Steps:
  1. Add drained and mashed tofu into a large mixing bowl.
  2. Add minced pork, soy sauce, white pepper, sesame oil, wine, minced ginger, 1 tbsp of salt and corn starch into the mixing bowl. Mix well.
  3. Start making your meatballs. It should be the size of your fist as it is called Lion’s Head.
  4. In a frying pan, add oil and heat over medium heat. In small batches, sear meatballs until golden brown on one side carefully as you do not want to break them. Rotate them to sear evenly and to maintain its round meatball shape. Transfer seared meatballs to a bowl.
  5. Don’t throw away or wipe away any rendered fat or oil. After the last batch of meatballs have been seared and transferred to the bowl, add the wombok into the pan in batches, and saute briefly until they have slightly browned/yellowed. Add more oil if necessary. Remove from pan.
  6. In a claypot, add meatballs, followed by shiitake mushrooms and stock. Bring to boil and simmer for 30-45 mins. Add wombok to the claypot 10 mins before serving.
  7. Then add the soaked mung bean threads to the pot, close the lid. This should take about 1-2 mins to cook.
  8. Garnish spring onions on top. Serve immediately with rice.

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Shi Zi Tou with Mung Bean Threads (Lion’s Head Meatballs with Mung Bean Threads)

Shi Zi Tou with Mung Bean Threads (Lion’s Head Meatballs with Mung Bean Threads)

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A Shanghainese speciality, Lion’s Head are giant pork meatballs, seasoned and braised in flavourful sauce and traditionally served with wombok (you may also add bok choy). The large size of the meatball is said to resemble the head of the lion with the surrounding wombok representing the mane. The addition of mushroom brings depth of flavour to the stock and the slippery mung bean noodles add texture. When making this, try to get fattier minced pork as it would taste juicier and the meat is tenderer. Besides the fatty minced pork, tofu is also added into the meatballs to add moisture making them extra tender.

Cooking Time: 60mins - 120mins
Serves: 5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Chinese
Ingredients

280g firm tofu (drained from water and mashed into small pieces using a fork)
550g minced pork
1-3 tbsp oil
1 tbsp minced ginger
¼ cup soy sauce
1 tsp white pepper
2 tbsp sesame oil
1 tbsp wine
1 tbsp corn starch
salt to taste
450g wombok (separated into leaves and chopped into 1 inch pieces)
8-9 dried shiitake mushrooms (soaked in water until soft)
1¼ cup pork stock
100g mung bean threads (soaked in water until soft)
1 stalk spring onions (finely chopped)

Instructions
  1. Add drained and mashed tofu into a large mixing bowl.
  2. Add minced pork, soy sauce, white pepper, sesame oil, wine, minced ginger, 1 tbsp of salt and corn starch into the mixing bowl. Mix well.
  3. Start making your meatballs. It should be the size of your fist as it is called Lion’s Head.
  4. In a frying pan, add oil and heat over medium heat. In small batches, sear meatballs until golden brown on one side carefully as you do not want to break them. Rotate them to sear evenly and to maintain its round meatball shape. Transfer seared meatballs to a bowl.
  5. Don’t throw away or wipe away any rendered fat or oil. After the last batch of meatballs have been seared and transferred to the bowl, add the wombok into the pan in batches, and saute briefly until they have slightly browned/yellowed. Add more oil if necessary. Remove from pan.
  6. In a claypot, add meatballs, followed by shiitake mushrooms and stock. Bring to boil and simmer for 30-45 mins. Add wombok to the claypot 10 mins before serving.
  7. Then add the soaked mung bean threads to the pot, close the lid. This should take about 1-2 mins to cook.
  8. Garnish spring onions on top. Serve immediately with rice.

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