Asian Meatballs with Blackberry Hoisin Glaze

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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