Fragrant Mauritian Boulettes with Chayote and Garlic Sauce

Name: Fragrant Mauritian Boulettes with Chayote and Garlic Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g minced pork; 200g shrimp; 1 tablespoon ginger; 2 cloves garlic; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 teaspoon white pepper; 2 chayotes; 4 cloves garlic; 1 tablespoon olive oil; 1 cup chicken stock; 1 tablespoon cornstarch mixed with 2 tablespoons water; Salt; Banana leaves or parchment paper; Water; Fresh cilantro; Green onions

A delightful Mauritian delicacy with tantalizing garlic notes

Savor the fragrant aroma and rich flavors of Mauritian boulettes, paired elegantly with a zesty chayote and garlic sauce.

1 h 30 min
4
Intermediate

Ingredients

For the Boulettes

500g minced pork

200g shrimp

finely chopped

1 tablespoon ginger

minced

2 cloves garlic

minced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon white pepper

For the Chayote and Garlic Sauce

2 chayotes

peeled and julienned

4 cloves garlic

minced

1 tablespoon olive oil

1 cup chicken stock

1 tablespoon cornstarch mixed with 2 tablespoons water

Salt

to taste

For Steaming

Banana leaves or parchment paper

for lining

Water

for steaming

For Garnishes

Fresh cilantro

chopped

Green onions

sliced

Preparation

Preparing the Boulettes

Combine ingredients

In a large bowl, combine minced pork, shrimp, ginger, garlic, soy sauce, sesame oil, and white pepper. Mix well.

Shape boulettes

Shape mixture into small balls, approximately 1-inch in diameter.

Chill boulettes

Place boulettes on a tray, cover with cling film, and refrigerate for at least 30 minutes.

For best flavor, allow the boulettes to marinate overnight if possible.

Preparing the Chayote and Garlic Sauce

Sauté garlic

Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant.

Cook chayote

Add julienned chayote and stir-fry for 3-4 minutes.

Simmer sauce

Pour in chicken stock and bring to a simmer. Stir in cornstarch mixture to thicken. Add salt to taste.

Cooking Process

Steam boulettes

Arrange boulettes on banana leaves or parchment in a steamer. Steam for 20-25 minutes or until thoroughly cooked.

Ensure boulettes are distinct and do not stick together when steaming. Use a bamboo or metal steamer for even cooking.

Finish sauce

Let the sauce simmer until thickened and glossy, about 5 minutes.

Plating & Serving