Pheasant balls in Thai broth
A great recipe from Chef Alan Knott. It should warm the cockles of your heart!
- 500g Minced pheasant
- 1tbsp Soy sauce
- 4cm Root ginger, peeled and grated
- 4 Spring onions, trimmed & finely chopped
- 2tbsp Light olive oil
- 3 Lemon grass, finely chopped
- 1 Litre chicken / game bird stock
- 6tbsp Thai fish sauce
- 1-2tsp Sugar
- 2 Red chillis, deseeded & chopped in thin rounds
- 225g Raw frozen prawns, defrosted
- Handful of coriander, chopped: some set aside as a garnish
- Juice of 2 limes
- Mix together the pheasant mince, soy sauce, half the ginger and halk the spring onions with your hands. Season. Wet your hands and shape the mixture into little balls each about the size of a walnut. Put on a baking sheet, cover with cling film and leave in the fridge for about 30 minutes.
- Heat the oil in a medium frying pan and cook the meatballs in two batches, turning to make sure they colour all over: it will take about 10 minutes. Transfer to a plate with a slotted spoon and keep warm until they need to be added to the broth.
- Pestle and mortar the lemon grass and remaining ginger and place in a medium saucepan with the stock, sugar, and fish sauce and bring to the boil. Add the prawns, cook for a couple of minutes until they turn pink, after which immediately add the cooked pheasant balls.
- Reduce the heat to a simmer, add the chillis, lime juice, most of the coriander and the rest of the spring onions. Taste for seasoning and serve sprinkled with coriander. The broth can be augmented with vegetables such as bok choi,broccoli or mushrooms, added with the prawns.