- 600 grams grated chokoes (drained)
- 300 grams minced pork (or beef)
- 200 grams minced green prawns (shelled)
- 1 medium onion finely chopped
- 3-4 tablespoons cornflour
- 1-2 tablespoons light soy sauce
- 1-2 tablespoons fish sauce
- salt to taste (1-2 tablespoons)
- Shell and de-vein the prawns. Finely chop the prawns to a minced meat consistency. Put aside in fridge.
- Peel the chokoes, cut into quarters lengthwise, trim away the peel and center bits. Soak in cold water. Coarsely grate the chokoes and put aside in another dish. Hand strain the grated chokoes. Allow to drain in a colander.
- Finely chop the medium onion. Mix with the minced pork (or beef) and minced prawn. Season with salt (1-3 teaspoons) or to taste. Add the light soy sauce and fish sauce. Mix well by hand. Add the grated chokoes and mix well into the pork (or beef) and prawn mixture. Gradually mix in the cornflour and hand mix well. Cover with cling wrap and put in fridge for 20 minutes.
- Meanwhile, prepare the steamer and put on slow simmer.
- Using little quantities of the grated chokoes, pork (or beef) and prawn mix, make meatballs approximated 3 cm (1 inch) in diameter. Refer to photo above.
- Place meatballs in steamer and allow to simmer for 15-20 minutes or until thoroughly cooked. Check by breaking one meatball in half to see if cooked inside.
- Serve with hot chilli sauce.
- Enjoy. Delightful as a snack with drinks.
Madeleine's recipe : Boulettes Chouchou
Discover more of Madeleine’s Mauritian cuisine in‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe