Tangcu Muli Rouwan (sweet And Sour Lamb Oyster Meatballs)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 3 cups canola oil
• 10 ounces ground lamb
• 10 shucked oysters, minced
• 6 garlic cloves, minced
• 2 scallions, minced
• 1 1/2 inches piece ginger, peeled and minced
• 1 egg , beaten
• 1/4 cup cornstarch
• 1/4 cup chinese red chile bean paste (douban jiang)
• 2 tablespoons dark soy sauce
• 2 tablespoons dry sherry
• 2 tablespoons sugar
• 1 tablespoon chinkiang vinegar
• steamed rice, for serving

Recipe

• 1 heat oil in a 14 inch flat-bottomed wok or frying pan to 350 degrees f.
• 2 mix lamb, oysters, half the garlic, along with scallions, ginger, and egg in a bowl. form the mixture into thirteen 1 1/2 inch balls; set aside.
• 3 mix cornstarch and 1/4 cup water in a bowl. working in 2 batches, dip meatballs in cornstarch mixture and add to oil.
• 4 cook, turning as needed, until browned, 4–6 minutes. using a slotted spoon, transfer meatballs to paper towels to drain; set aside.
• 5 discard all but 3 tablespoons oil. return wok to medium-high heat. add remaining garlic; cook until fragrant.
• 6 add paste, soy, sherry, sugar, and vinegar. bring to a boil and cook until sauce is thick, 5–7 minutes. add meatballs; cook until hot, 2–3 minutes more. serve with rice.