| 1. |
In a large pan, heat the oil and sweat the green onion. Add the garlic and pour in the mirin,
peach juice and chicken stock. Stir in the maple syrup, ginger and zest; simmer over medium heat
and reduce by half. Thicken with the cornstarch; set aside.
|
| 2. |
In a large bowl, blend the meat, rice, egg, green onion, parsley, ginger and coriander; season.
Form small balls from the mixture and set aside.
|
| 3. |
In a large skillet, heat the oil and brown the meatballs for 4 to 5 minutes, turning them often.
Remove the meatballs from the skillet and place them in the sauce (do not transfer the cooking
juices or pan residues to the sauce). Simmer over low heat for 15 to 20 minutes.
|
| 4. |
Turn into a serving dish and sprinkle with the grated coconut, serve with steamed rice or vermicelli noodles.
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