Name: Plant-based Sweet and Sour Meatball
Yield: 8
Ingredients: 4.0pc The Vegetarian Butcher No Chicken Burger 1x2.4kg; 45.0ml Water; 30.0g Onion, minced; 15.0g Ginger, minced; 180.0g All Purpose Flour; 500.0ml Corn Oil; 45.0ml Corn Oil; 120.0g Red Onions , cut into medium squares; 45.0g Ginger, cut into thin strips; 80.0g Red Bell Pepper , cut into medium squares; 60.0g Carrots; 120.0ml Tomato Ketchup; 80.0g Pineapple Chunks (optional), including the syrup from the can; 20.0g Brown Sugar; 15.0ml Knorr Oyster Flavoured Sauce 3.6kg; 15.0ml White vinegar; 1.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 45.0ml Cornstarch Slurry

Plant-based tender meatballs with every inch beautifully coated with its rich sweet and tangy sauce. Offer this delectable dish and watch your diners clean up their plates completely in no time!

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Preparation

Preparation
20 minutes
1. Chop the NoChicken burger and place in a food processor.
2. Add the water, onions, and ginger.
3. Process until smooth and homogenous, resembling a farce.
4. Form into 45g ""meatballs""
5. Lightly coat in the flour and deep fry until golden brown
6. Set aside.
Cooking
15 minutes
1. Heat the oil and saute the onions, ginger, bell peppers and carrots.
2. Stir in the tomato ketchup, pineapple chunks and its syrup, brown sugar and oyster sauce.
3. Simmer for 1 minute. Add the vinegar and simmer until there's no raw vinegar taste.
4. Season with Aromat and thicken the sauce with the slurry.
5. Add the cooked 'meatballs"" into the sauce and simmer for 1 minute. Serve hot.

Plant-based Sweet and Sour Meatball

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Ingredients

Preparation

Cooking

Preparation

Preparation

Cooking

What you'll get:

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Plant-based Sweet and Sour Meatball

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Ingredients