Boulette de chouchou

Chinese cuisine is any of several styles originating from regions of China, some of which have become increasingly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa. The history of Chinese cuisine stretches back for many centuries and produced both change from period to period and variety in what could be called traditional Chinese food, leading Chinese to pride themselves on eating a wide range of foods. Major traditions include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang cuisines.


600 grams grated chouchou (drained)
300 grams minced lamb
200 grams minced prawns (shelled)
1 medium onion finely chopped
3-4 tablespoons cornflour
1 small ginger peeled and grated
Chives finely chopped for garnish
1-2 tablespoons light soy sauce
1-2 tablespoons fish sauce
salt/ ajinomoto and pepper to taste

Shell and de-vein the prawns( dried shrimps can be used instead,you have to soak them in hot water for 2 hrs) Finely chop the prawns.Put aside in fridge.
Peel the chouchou , trim away the center bits. Soak in cold water. Coarsely grate the chouchou and put aside in another dish. Hand strain the grated chouchou. Allow to drain in a colander.
Finely chop the medium onion add ginger Mix with the minced lamb and minced prawn. Season with salt (1-3 teaspoons) or to taste. Add the light soy sauce and fish sauce. Mix well by hand. Add the grated chouchou and mix well into the mixture. Gradually mix in the cornflour and hand mix well. Cover with cling wrap and put in fridge for 20 minutes.
Meanwhile, prepare the steamer and put on slow simmer.
Using little quantities of the chouchou mixture make meatballs approximated 3 cm (1 inch) in diameter.
Place meatballs in steamer and allow to simmer for 15-20 minutes or until thoroughly cooked. Check by putting a fork in one meatball and if it comes out clean it's ready.

Remove from steamer place on a plate and sprinkle with chives.
Serve with hot chilli sauce or in a fish base broth.

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