
Lion Head Meatball in Mushroom Broth
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INGREDIENTS
MEATBALLS | |
200g | silken tofu |
600g | KARANA™ MINCED jackfruit meat |
10g | mushroom broth granules |
Broth: | |
500ml | water |
10g | mushroom broth granules |
60g | taiwanese cabbage |
MEATBALLS | |
7oz | silken tofu |
21oz | KARANA™ GROUND jackfruit meat |
2tbsp | mushroom broth granules |
Broth: | |
2cups | water |
2tbsp | mushroom broth granules |
2oz | taiwanese cabbage |

Preparation Method
1.
Place silken tofu and KARANA™ GROUND jackfruit meat in pastry mixer with a paddle beater.
Beat at medium speed for 3 minutes. Season with mushrooms broth granules and beat again for 2 minutes.
2.
Remove the beaten KARANA™ GROUND jackfruit meat and shape a portion of 3 oz. into a meatball.
Repeat until all the KARANA™ GROUND jackfruit meat is used up.
3.
Heat oil, deep fry each ball to a golden brown.
Drain on paper towels.
4.
Bring water to boil. Add mushroom broth granules and meatballs.
Cook for 3 minutes.
Add Taiwanese cabbage and cook for another minute.
Dish up and serve.