Shell and de-vein the prawns.
Finely chop the prawns to a minced meat consistency. Put aside in
fridge.
Peel the chokoes, cut into
quarters lengthwise, trim away the peel and center bits. Soak in cold
water. Coarsely grate the chokoes and put aside in another dish. Hand
strain the grated chokoes. Allow to drain in a colander.
Finely chop the medium onion. Mix
with the minced pork (or beef) and minced prawn. Season with salt (1-3
teaspoons) or to taste. Add the light soy
sauce and fish sauce. Mix well by hand. Add the grated chokoes and mix
well into the pork (or beef) and prawn mixture. Gradually mix in the
cornflour and hand mix well. Cover with cling wrap and put in fridge for
20 minutes.
Meanwhile, prepare the steamer and
put on slow simmer.
Using little quantities of the
grated chokoes, pork (or beef) and prawn mix, make meatballs
approximated 3 cm (1 inch) in diameter. Refer to photo above.
Place meatballs in steamer and
allow to simmer for 15-20 minutes or until thoroughly cooked. Check by
breaking one meatball in half to see if cooked inside.
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