24 pc quaileggs, hard-boiled and shelled
1/4 kg ground pork
50 grams shrimps, pelled and chopped
1/4 cup carrot, chopped
1 medium onion, chopped
2 stalks green onions, chopped
1/2 cup bread crumbs
1 pc egg
1 pouch (115 g) Tomato Sauce
3 tbsp Banana Ketchup
1 tbsp Red Cane Vinegar
6 tbsp Sugar
1 cup water
1 medium carrot, diced
2 stalks celery, cit 1" long
1 medium red bell pepper, cut into squares
2 tbsp cornstarch, dissolved in 3 tbsp water
1 can (234g) Fresh Cut Pineapple Chunks, include syrup
1. Combine ingredients for meatballs. Season with 1/3 tsp fine salt and 1/4 tsp pepper. Mix thoroughly. Coat each quail egg with i tbsp of meat mixture. Shape into balls. Deep fry until golden brown. Set aside.
2. SAUCE: Combine first 6 ingredients. Bring to a boil. Add remaining ingredients. Cook until thick. Pour over meatballs.
MAKES 8 SERVINGS
Tip: Dampen hands with oil before working with meatball mixture.