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
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Minced Mutton 500.0 g
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Chilli Powder 2.0 g
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Rendang Paste 60.0 ml
Peanut Sauce
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Oil 150.0 ml
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Lemongrass 20.0 g
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Onion, chopped 100.0 g
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Garlic, chopped 20.0 g
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Dried Shrimp Paste 40.0 g
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Coriander Seed powder 10.0 g
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Cumin Seed powder 4.0 g
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Galangal Root powder 10.0 g
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Skinned Peanuts, grounded 240.0 g
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Dried Tamarind 40.0 g
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Hot Water 300.0 ml
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Sugar 40.0 g
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Salt 10.0 g
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Chilli Powder 10.0 g
Before Serving
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Rice Cake 10.0 pc
Preparation
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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.
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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.
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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.
