How to Make Scallop-stuffed Meatballs

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Scallop-stuffed Meatballs Recipe


  • 250g chicken mince
  • 350g boneless fish fillets (Basa)
  • ½ onion (or equivalent amount of dried onion)
  • 1-2 Tbsps tapioca starch (or cornstarch)
  • 1 Tbsp chicken powder
  • 1 tsp pepper
  • ½ cup scallops, cut in half, seasoned with pinch of pepper and chicken powder and drenched with tapioca starch
  • Oil for deep-frying


  1. Combine chicken mince, fish and onion in food processor, pulse until smooth.
  2. Transfer into mixing bowl and add all other seasoning ingredients.
  3. Heat oil in wok to between 180-200°C.
  4. Wrap each piece of scallop with a spoonful of mince, then drop into oil.
  5. Fry for about 5 minutes or until done; remove with slotted spoon and drain on paper towels.

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Scallop-stuffed meatballs

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