Hey, so today i’m gonna update my Cook Book for you. An Asian cuisine recipe from my mom and yes it’s my favorite! Have been craving it and so i woke up early this morning just to make this.

 

SHRIMP MEATBALLS PINEAPPLE SAUCE with QUAIL EGGS

Ingredients :

Sauce :

• 1 Pineapple, chopped
• 1 Carrot, sliced
• 2 Tomatoes, sliced
• 1 Onion ring, chopped
• 1 Garlic, minced
• 3 Red onion, minced
• 1 leek, minced
• 1 tbs Sago, mix with water
• 2 Red Chili, sliced
• Tomato Sauce  & Chili Sauce as needed
• Seasoning as needed
• White sugar

Quail Eggs :

• 10-20 Quail Eggs, boiled for approx. 10 min until it’s done and then fry them up

Shrimp Meatballs :

• 1/2 kg Shrimp, minced
• Wheat flour, as needed
• 1 leek, minced
• Seasoning as needed

Steps :

1. First of all, you could prepare the quail eggs and shrimp meatballs before starting with the sauce.
2. Quail eggs : boil them in hot water, add some salt into the water so they could boiled perfectly. Put the quail eggs softly (as they’re really easy to break). After they are all boiled and done, fry them a while until you get the color.
3. Shrimp meatballs : Add together all the ingredients, mix them up while put some water until the texture feels enough for you. Round them up and fry them also.
4. After all the eggs and meatballs are done. Now we could start the Pineapple Sauce :
5. Prepare the pineapple and carrot first. Slice up the pineapple and carrot into smaller pieces. Cook them with white sugar as needed in the fry pan (you don’t need the oil) – separate it when it’s done, on 1 plate.
6. Then, saute the garlic and red onion until it smells nice. Add the sliced onion ring and red chili.
7. Add tomatoes, leek and your cooked pineapple and carrot altogether. Cook them for a while.
8. Add water as much as you like for the sauce.
9. Wait until the water boils. While waiting, you can start preparing the Sago (Sago is used to thicken the texture from water to sauce). Mix up some Sago flour and water on 1 small plate.
10. When the water boils, add the Sago liquid little by little. You can use a table spoon to add the sago per spoon. While you’re adding the sago liquid, don’t forget to keep stir it. Stop adding the sago liquid until you feel that it’s thick enough already. So, while you’re stir-ing the sago on your sauce – always see the changes of your sauces.

Finally, when everything is perfect, mix the quail eggs into the pineapple sauce. You can also mix the shrimp meatballs. But for me, i prefer to take the sauce and shrimp meatballs separately – as i love the meatballs when it’s still crunchy 😀

Hope you enjoy it 🙂 . Find my Lafons Cook Book here.