![\"\"](\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/12\/20201231_173601-01-scaled.jpeg\")
<\/a><\/figure>\n\n\n\nIngredients : <\/h4>\n\n\n\n- 1 lb of ground pork <\/li>
- 1 lb of shrimp , peeled and deveined <\/li>
- 3 tsp of fish sauce <\/li>
- 3 tbsp tapioca flour <\/li>
- 4 tbsp cornstarch <\/li>
- 2 large eggs <\/li>
- pinch of sugar <\/li>
- 1\/2 tsp black pepper <\/li>
- oil to deep fry <\/li><\/ul>\n\n\n\n
Directions : <\/h4>\n\n\n\n- Heat up oil to 350 F , deep enough to submerge these meatballs <\/li>
- In a large food processor , throw in the shrimp , turn it on until the shrimp becomes very smooth . Add the ground pork and pulse until it’s mixed well . <\/li>
- Add beaten eggs , and the rest of the ingredients . Turn the food processor until everything is well mix and smooth . <\/li>
- Take about -2 tsp size of ball , and drop it carefully into the hot oil , deep fry these balls about 20 minutes on low heat ( to guarantee the crunchiness , sometimes i don’t have that much patience or time , i usually just fry them twice , 5 minutes first on low medium heat then take it out to cool , fry again higher heat for another 5 minutes ) . If you do fry them for 25-30 minutes your meatballs will stay round and puffy and crunchy , otherwise , it will start deflating once you take it out , not as crunchy but still delicious . <\/li><\/ul>\n\n\n","protected":false},"excerpt":{"rendered":"
Another food that reminds me of my childhood , especially around holiday , my Grandma’s house would be full of people , everyone was in charged either to bring something or to cook something . One of my uncle , my grandma’s youngest son in law at the time , would be in charged to make Ca Yen , it is deep fried chinese meatballs . In the US , when you think of meatballs , it’s mostly meatballs and spaghetti . But these meatballs are made from pork and shrimp , with eggs , tapioca and cornstarch , soy sauce and fish sauce . It is a messy business with anything deep fried , not to mention it’s not the healthiest , although if you own a air fryer , this might work . I’ve done it in air fryer ( before it broke ) it wasn’t as messy and yet it was still delicious without all the oil ! The ingredients are pretty easy to find , the only thing you need to get from specialty store is Fish sauce , make sure to use a good brand of fish sauce . Ingredients : 1 lb of ground pork 1 lb of shrimp , peeled and deveined 3 tsp of fish sauce 3 tbsp tapioca flour 4 tbsp cornstarch 2 large eggs pinch of sugar 1\/2 tsp black pepper oil to deep fry Directions : Heat up oil to 350 F , deep enough to submerge these meatballs In a large food processor , throw in the shrimp , turn it on until the shrimp becomes very smooth . Add the ground pork and pulse until it’s mixed well . Add beaten eggs , and the rest of the ingredients . Turn the food processor until everything is well mix and smooth . Take about -2 tsp size of ball , and drop it carefully into the hot oil , deep fry these balls about 20 minutes on low heat ( to guarantee the crunchiness , sometimes i don’t have that much patience or time , i usually just fry them twice , 5 minutes first on low medium heat then take it out to cool , fry again higher heat for another 5 minutes ) . If you do fry them for 25-30 minutes your meatballs will stay round and puffy and crunchy , otherwise , it will start deflating once you take it out , not as crunchy but still delicious .<\/p>\n","protected":false},"author":16,"featured_media":9337,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9347","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9347"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9347\/revisions"}],"predecessor-version":[{"id":9348,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9347\/revisions\/9348"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9337"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Directions : <\/h4>\n\n\n\n- Heat up oil to 350 F , deep enough to submerge these meatballs <\/li>
- In a large food processor , throw in the shrimp , turn it on until the shrimp becomes very smooth . Add the ground pork and pulse until it’s mixed well . <\/li>
- Add beaten eggs , and the rest of the ingredients . Turn the food processor until everything is well mix and smooth . <\/li>
- Take about -2 tsp size of ball , and drop it carefully into the hot oil , deep fry these balls about 20 minutes on low heat ( to guarantee the crunchiness , sometimes i don’t have that much patience or time , i usually just fry them twice , 5 minutes first on low medium heat then take it out to cool , fry again higher heat for another 5 minutes ) . If you do fry them for 25-30 minutes your meatballs will stay round and puffy and crunchy , otherwise , it will start deflating once you take it out , not as crunchy but still delicious . <\/li><\/ul>\n\n\n","protected":false},"excerpt":{"rendered":"
Another food that reminds me of my childhood , especially around holiday , my Grandma’s house would be full of people , everyone was in charged either to bring something or to cook something . One of my uncle , my grandma’s youngest son in law at the time , would be in charged to make Ca Yen , it is deep fried chinese meatballs . In the US , when you think of meatballs , it’s mostly meatballs and spaghetti . But these meatballs are made from pork and shrimp , with eggs , tapioca and cornstarch , soy sauce and fish sauce . It is a messy business with anything deep fried , not to mention it’s not the healthiest , although if you own a air fryer , this might work . I’ve done it in air fryer ( before it broke ) it wasn’t as messy and yet it was still delicious without all the oil ! The ingredients are pretty easy to find , the only thing you need to get from specialty store is Fish sauce , make sure to use a good brand of fish sauce . Ingredients : 1 lb of ground pork 1 lb of shrimp , peeled and deveined 3 tsp of fish sauce 3 tbsp tapioca flour 4 tbsp cornstarch 2 large eggs pinch of sugar 1\/2 tsp black pepper oil to deep fry Directions : Heat up oil to 350 F , deep enough to submerge these meatballs In a large food processor , throw in the shrimp , turn it on until the shrimp becomes very smooth . Add the ground pork and pulse until it’s mixed well . Add beaten eggs , and the rest of the ingredients . Turn the food processor until everything is well mix and smooth . Take about -2 tsp size of ball , and drop it carefully into the hot oil , deep fry these balls about 20 minutes on low heat ( to guarantee the crunchiness , sometimes i don’t have that much patience or time , i usually just fry them twice , 5 minutes first on low medium heat then take it out to cool , fry again higher heat for another 5 minutes ) . If you do fry them for 25-30 minutes your meatballs will stay round and puffy and crunchy , otherwise , it will start deflating once you take it out , not as crunchy but still delicious .<\/p>\n","protected":false},"author":16,"featured_media":9337,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9347","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9347"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9347\/revisions"}],"predecessor-version":[{"id":9348,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9347\/revisions\/9348"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9337"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Another food that reminds me of my childhood , especially around holiday , my Grandma’s house would be full of people , everyone was in charged either to bring something or to cook something . One of my uncle , my grandma’s youngest son in law at the time , would be in charged to make Ca Yen , it is deep fried chinese meatballs . In the US , when you think of meatballs , it’s mostly meatballs and spaghetti . But these meatballs are made from pork and shrimp , with eggs , tapioca and cornstarch , soy sauce and fish sauce . It is a messy business with anything deep fried , not to mention it’s not the healthiest , although if you own a air fryer , this might work . I’ve done it in air fryer ( before it broke ) it wasn’t as messy and yet it was still delicious without all the oil ! The ingredients are pretty easy to find , the only thing you need to get from specialty store is Fish sauce , make sure to use a good brand of fish sauce . Ingredients : 1 lb of ground pork 1 lb of shrimp , peeled and deveined 3 tsp of fish sauce 3 tbsp tapioca flour 4 tbsp cornstarch 2 large eggs pinch of sugar 1\/2 tsp black pepper oil to deep fry Directions : Heat up oil to 350 F , deep enough to submerge these meatballs In a large food processor , throw in the shrimp , turn it on until the shrimp becomes very smooth . Add the ground pork and pulse until it’s mixed well . Add beaten eggs , and the rest of the ingredients . Turn the food processor until everything is well mix and smooth . Take about -2 tsp size of ball , and drop it carefully into the hot oil , deep fry these balls about 20 minutes on low heat ( to guarantee the crunchiness , sometimes i don’t have that much patience or time , i usually just fry them twice , 5 minutes first on low medium heat then take it out to cool , fry again higher heat for another 5 minutes ) . If you do fry them for 25-30 minutes your meatballs will stay round and puffy and crunchy , otherwise , it will start deflating once you take it out , not as crunchy but still delicious .<\/p>\n","protected":false},"author":16,"featured_media":9337,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9347","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9347"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9347\/revisions"}],"predecessor-version":[{"id":9348,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9347\/revisions\/9348"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9337"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}