Asian Meatball Subs With Hoisin Mayonnaise (Food Network Kitchens) |
|
 |
Prep Time: 90 Minutes Cook Time: 30 Minutes |
Ready In: 120 Minutes Servings: 4 |
|
Ingredients:
1 slice white sandwich bread |
1 1/2 tablespoons milk |
1 teaspoon soy sauce |
5 scallions, white and green parts separated |
1 1/4 pounds ground pork |
3 large cloves garlic, finely grated |
1 tablespoon finely grated peeled ginger (about a 2-inch piece) |
1/3 cup water chestnuts, drained, rinsed and chopped |
1 large egg, lightly beaten |
1/3 cup chopped fresh cilantro |
1 1/2 teaspoons toasted sesame oil |
kosher salt and freshly ground pepper |
1/2 cup hoisin sauce |
1/4 cup mayonnaise |
2 1/2 tablespoons fresh lime juice |
3 to 4 teaspoons asian chili-garlic sauce |
peanut or vegetable oil, for frying |
1 cup bean sprouts |
4 7 -inch-long pieces baguette, split open |
Directions:
1. Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.
2. Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.
3. Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.
4. Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.
5. Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
6. Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.
7. Photographs by Con Poulos
|
|