Bouncy Chinese Beef Meatballs

Bouncy Beef Balls are one of the variety of Xiamen/Amoy specialties. They are firm, springy, and crunchy in texture. Besides beef, pork, shrimps, fish, squid can also be used to make the bouncy meat balls.

500 g Ground beef 70 g Cornstarch 1 tsp Salt 1 tsp Chicken bouillon

1 tbsp Sugar 1/2 tsp White pepper powder 3 tbsp Ice water

1. Place the ground beef in a mixer and blend until you have a paste-like consistency. Season it with salt, chicken bouillon, sugar and cornstarch. Stir until fully combined.
2. Turn the mixture onto a chopping board. Smash down the beef mass with a rolling pin while slowly adding in the ice water. Once the mixture forms a firm and cohesive mass, cover and chill for 1 hour in the fridge to achieve the desired flavour. Press the paste out through the thumb and index fingers into a pot of boiling water. Remove as soon as they are cooked.