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Sweet and Sour Balls.


By The Veggie Patch (Visit website)




Yes. I said it. I had balls for dinner. For those of you who read regularly, you'll recall (hopefully!) that I bought some Deep Fried Gluten Balls from the local Asian Grocery Store. Well after a whole heck of a lot of googling, I discovered that they can also be called Fried Gluten Puffs or simply Gluten Puffs. That bought up a few more results, although not a lot.

I stuck with something safe this time and decided on Sweet and Sour Gluten Balls.

I admit, I was really scared I was going to hate dinner.

So the verdict?

Umm they're.......interesting. Kind of squidgy and soft on the outside (dare I say it? Almost slimey? But not in a bad way) with super chewy centres that look a little like crepe paper. I didn't love them. But they weren't terrible either. I'm glad I tried them.

Would I buy them again? Yes, but next time I'll have fun doing something else with them! So little time, so much food to be eaten ;)

Sweet and Sour Gluten Balls
1 50g (1.7oz) packet Deep Fried Gluten Balls or home made.
1 recipe Lolo's Sweet and Sour Sauce 
1/4-1/2 cup Water or Vegetable Stock (I used Water)


Rice and Steamed Broccoli to serve. 

Prepare Sauce ingredients.

Put 1/4 cup water in a medium sized saucepan and bring water to the boil. Add the gluten balls and cook, stirring and kind of flattening them for about 8-10 minutes or until they collapse and get soft (might take up to 15, some of mine were still a little too firm). Add more water if the saucepan gets dry.

Add the sauce part of the sweet and sour sauce and then stir in the cornflour and water mixture. Cook over lowish heat until sauce has thickened and serve with cooked rice and steamed broccoli (or whatever you want :P)

Serves 1.


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