Bouncy Beef Balls is one of the variety of Xiamen/Amoy specialties. They are firm, springy, and crunchy in texture. Besides beef, pork, shrimps, fish, squid can also be used to make the bouncy meat balls.
- 500 g Ground beef
- 70 g Cornstarch
- 1 tsp Salt
- 1 tsp Chicken bouillon
| - 1 tbsp Sugar
- 1/2 tsp White pepper powder
- 3 tbsp Ice water
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- Place the ground beef in a mixer and blend until you have a paste-like consistency. Season it with salt, chicken bouillon, sugar and cornstarch. Stir until fully combined.
- Turn the mixture onto a chopping board. Smash down the beef mass with a rolling pin while slowly adding in the ice water. Once the mixture forms a firm and cohesive mass, cover and chill for 1 hour in the fridge to achieve the desired flavour. Press the paste out through the thumb and index fingers into a pot of boiling water. Remove as soon as they are cooked.
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