Tree Top
Ingredients

Applications

Asian Meatballs with Blackberry Hoisin Glaze

Ingredients

Blackberry Hoisin Glaze

600 g Tree Top Blackberry Puree

100 g ketchup

150 g honey

150 g brown sugar

18 g ginger

0.75 g Habanero

7 g salt

113 Frank’s hot sauce

113 g Hoisin sauce

28 g rice vinegar

28 g soy sauce

Fried Shallots

Canola oil (as needed)

60 g shallots, thinly sliced

20 g tapioca flour

2.50 g salt

Pork/Shrimp Meatballs

75 g Tree Top Pear Puree, 45 Brix CS

30 g peanut oil

100 g yellow onion

45 g shallots, minced

45 g garlic, minced

5 g Thai chilies

10 g Kaffir lime leaf, stemmed and finely chopped

20 g lemongrass, finely chopped

40 g fish sauce

8 g salt

6 g cilantro, finely chopped

15 g sugar

100 g egg

2 g white pepper, ground

40 g cornstarch

3 g baking powder

350 g shrimp, raw, P and D

350 g pork, ground

40 g soy sauce

 

Directions

Pork/Shrimp Meatballs: 

In a small sauté pan, heat oil over medium heat. Add chopped onion, garlic and shallots. Cook to golden brown. Add lemon grass, chili and Kaffir leaf.

In a small bowl, add onion mixture with fish sauce, sugar, garlic, mixed egg, pepper, salt, cilantro, cornstarch, baking powder and blend together.

In a food processor, combine shrimp and pork with egg and seasoning mixture. Pulse into paste.

Mold into small cakes and fry or deep fry in peanut oil. Alternately, meatballs can be barbecued or baked for 25 minutes at 375 F.

Yield: 40 meatballs

Blackberry Hoisin Glaze:

Place all ingredients in a heavy-bottom pot and simmer over very low heat. Stir often, as mixture will burn easily. Reduce by one-third.

Puree mixture with a hand-held blender. Adjust consistency with additional water if necessary. Cool completely.

Yield: 3 cups

Fried Shallots:

Heat oil to 375 F.

Toss shallot slices in tapioca flour to coat; shake off excess. Sprinkle the shallots into the oil and gently stir to keep them separated. Fry until golden brown. Remove to a paper towel to drain.  Sprinkle with salt.

Yield: 3/4 cup

Assembly:

Toss meatballs with Blackberry Hoisin Glaze to coat. Serve garnished with fried shallots and cilantro sprigs.