Main ingredients
ground porkonionsquidsmall octopusabaloneshrimpsea cucumberwild matsutake mushroomsasparagusbok choybamboo shootsgarlicgreen onioneggpotato starch
IronBagMan's Palbowanja
IronBagMan's signature Chinese dish, featuring crispy, savory meatballs stuffed with fresh and abundant seafood.
Ingredients needed 3 servings
Recipe
Cooking tips
- Even if you buy pre-ground pork, be sure to mince it finely again with a knife to a smooth texture so it clings well to the onion without cracking when fried.
- The meat mixture should be as smooth as sorbet; pound it vigorously to absorb moisture well, which gives a smooth surface when fried.
- If fried over too high heat, the meat can puff up and burst from internal pressure, so cook slowly at 160-165°C (320-330°F).
- When stir-frying the seafood filling, it's important to use a starch slurry to create a thick sauce that clings well to the scored ingredients.
Recommended for
- Those who want to try a top-class Chinese delicacy for entertaining distinguished guests on special occasions.
- Those who want to experience first-hand the original Palbowanja recipe from IronBagMan as seen on 'Chef in Black and White'.
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