Global Destinations & International Recipes

The World on a Plate

Welcome to our Destinations page. Most country profiles include links to recipes associated with that country's or region's cuisine.

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There are additional countries with individual recipes at:

One Country, One Recipe

Here's a recipe from China

Royal Lion's Head

by Martin Yan

These large meatballs are supposed to resemble the head of a lion, especially when served with cabbage leaves draped over them as a "mane." They are often served on special occasions to symbolize happiness.

Makes 4 servings

Meatballs
2 tablespoons dried shrimp
1 pound lean ground pork
1/4 cup water chestnuts, coarsely chopped
1 green onion (including top), thinly sliced
1 egg, lightly beaten
1-1/2 tablespoons cornstarch
1-1/2 tablespoons soy sauce
1 tablespoon Shao Hsing wine or dry sherry
1/2 teaspoon sugar

vegetable oil for deep frying
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1-1/2 cups chicken broth
1 teaspoon sugar
1/2 teaspoon salt
pinch of white pepper
8 large Chinese (napa) cabbage leaves
1/2 teaspoon sesame oil

Preparation

Soak shrimp in warm water to cover for 30 minutes; drain. Mince shrimp and combine with remaining meatball ingredients. Set aside for 30 minutes. Shape into 4 large meatballs, each approximately 2-1/2 inches in diameter.

Cooking

Set wok in a ring stand and add oil to a depth of about 2 inches. Over high heat, bring oil to 350 degrees F. Add meatballs and cook for 3 minutes or until golden brown. Lift out and drain on paper towels. Remove all but 2 tablespoons oil from wok and set wok over high heat until hot. Add ginger and garlic and cook, stirring, until fragrant, about 5 seconds. Add meatballs, broth, sugar, salt and pepper and bring to a boil. Cover and simmer over medium-low heat for 20 minutes. Place cabbage leaves over meatballs. Cover and simmer for 15 minutes longer. Sprinkle with sesame oil before serving.

Tip: If a thicker sauce is desired, transfer cabbage and meatballs to a platter with a slotted spoon. Add 3 tablespoons cornstarch mixed with 1/3 cup water to sauce, and cook, stirring, until sauce boils and thickens.

Reprinted by permission from A Wok for All Seasons by Martin Yan (Doubleday).

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