Shrimp Meatballs with Pork

Boiled corn goes well with shrimp and pork meatballs (by the way, a great combination!). Don't forget to brush it with a little bit of butter and add salt or drizzle with soy sauce.

Ingredients

• 500 g pork neck with fat
• 600 g raw large shrimps
• 1 yolk
• 1 medium shallot
• 3 cloves of garlic
• 2 cm fresh ginger root
• half red chili
• 2 tbsp. l. soy sauce "Classic" Sen Soy
• 2 tsp corn starch
• 100 ml Teriyaki sauce Sen Soy
• hot sauce "Sweet chili" Sen Soy for serving
• salt

Directions

1. Cut the meat into chunks and mince. Peel the shrimp and chop with a heavy knife into minced meat.
2. Peel the garlic and ginger, finely grate. Peel the shallots and chop very finely. Cut the chili in half lengthwise and remove the seeds and septa. Cut the pulp as small as possible.
3. Combine the minced pork with shrimp, garlic, salt, ginger, shallots and chili and mix well. Whisk the soy sauce with the yolk, add to the minced meat and mix well again.
4. Dissolve the starch in 3 tbsp. l. cold water and immediately pour into the minced meat, knead, cover. Refrigerate for 30 minutes.
5. Preheat oven to 200 ° C. Line a baking sheet with baking paper. While wetting your hands with hot water, roll up the walnut-sized meatballs and place on a baking sheet at some distance from each other. Brush the meatballs with teriyaki sauce.
6. Bake the meatballs for 5 minutes, turn over, grease the teriyaki again, bake for another 5 minutes. Turn over and brush with sauce, bake for 5 minutes. Serve the meatballs with chili sauce.