Gordon Ramsay has forever remained a fan of surf ’n’ turf recipes, seafood, and meat, and this uncomplicated pork and shrimp (prawn)meatballs made with comforting clear broth will make a fantastic light lunch meal or a dinner time dish. As always, it’s most crucial to sample taste as you are preparing the recipe so you can manage the complexity of the flavor of the broth stock. The lengthier you cook the dish, the stronger it will become.
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How to Make Gordon Ramsay Pork and Shrimp (Prawn) Meatballs in Broth
First, you start with peeling the fresh shrimp and take off the tails. With the sharp knife’s tip, cut down the shrimp (prawn) along the back part and remove the brown-black vein. Rinse Out all the prepped shrimp (prawns) before using them.
Preparing Shrimp and Making Meatballs
Finely chop the shrimp (prawns) until almost minced. Put in a bowl with the ground pork, chives, ginger, season with a good pinch of salt and pepper, and mix until the ingredients are well blended and bonding together. Roll the blend into small balls about 1 in. Wide. Move to a plate, covering and chill in the refrigerator until needed.
Making Broth Base
In The Meantime, make the broth base. Heat the stock in a saucepan, combine the other ingredients and mix well. Bring to the boil, turn down the heat and mildly simmer for about 10 minutes to infuse, then taste and modify the flavoring as needed. (For a highly-flavored broth base, leave the mixture to simmer for longer.)
Fring Pork and Shrimp Balls
Heat a heavy skillet frying pan over medium heat and add a dash of oil. Fry the pork and Shrimp (prawn) balls, often turning, for 6–7 minutes until golden brown all over. Move them into the gently simmering pan of broth and cook for an additional 5 minutes until the balls are cooked all through. Then add the baby spinach and cook for 1 more minute until spinach is wilted.
Taste the pork and shrimp balls and modify the flavoring if needed. Serve Up garnished with thin-sliced scallion.