Mutton Meatballs with Peanut Sauce
Step up your appetiser game with this Asian version of classic meatballs. Bite-sized mutton balls, marinated with rendang paste and topped with a tangy peanut sauce, is the perfect starter for any occasion.
Ingredients
Mutton Meat Ball
-
Minced Mutton 500 g
-
Chilli Powder 2 g
-
Rendang Paste 60 ml
Peanut Sauce
-
Oil 150 ml
-
Lemongrass 20 g
-
Onion, chopped 100 g
-
Garlic, chopped 20 g
-
Dried Shrimp Paste 40 g
-
Coriander Seed powder 10 g
-
Cumin Seed powder 4 g
-
Galangal Root powder 10 g
-
Skinned Peanuts, grounded 240 g
-
Dried Tamarind 40 g
-
Hot Water 300 ml
-
Sugar 40 g
-
Salt 10 g
-
Chilli Powder 10 g
Before Serving
-
Rice Cake 10 pc
Preparation
-
Mutton Meat Ball
- Marinate minced mutton with rendang paste and chilli powder overnight.
- Form minced mutton into 50gm balls each.
- Chargrill mutton meat ball for 4mins to medium well.
-
Peanut Sauce
- Heat up sauce pot, add in oil, stir fry lemongrass, onion, garlic, dried shrimp paste, coriander seed powder, cumin seed powder, galangal root powder and grounded peanut.
- Add dried tamarind with hot water, squeeze to dissolve pulp, strain.
- Add tamarind water to peanut mixture.
- Simmer at medium heat, add in chilli powder, sugar and salt. Stir till sauce thickens up.
- Fold in peanut butter and stir well.
-
Before Serving
- Pour peanut sauce on serving wares; place rice cake on top of peanut sauce and mutton meat ball over rice cake.
- Ready to serve.
