INGREDIENTS:
- 150 grams Radish – grated
- 1/2 cup White Sugar
- 1/4 cup Datu Puti White Vinegar
- 1/4 cup Water
- 1/4 tsp White Pepper
- 1/4 tsp Black Pepper
- 1/2 tsp Ginger – grated
- 100 grams Shrimps – peeled
- 250 grams Ground Chicken
- 50 grams Bread Crumbs
- 50 grams Radish or Sinkamas
- 2 tbsp Carrots – finely chopped
- 2 pcs Eggs
- 1/2 tsp Salt
- 1 tbsp UFC Tomato Guisado
- 1/4 tsp UFC Black Pepper – ground
- 1/2 tsp White Pepper – ground
- 1 tbsp Kinchay or Cilantro
- 2 tbsp Onions – chopped
- 2 tbsp Celery
- 1 tbsp Garlic
PROCEDURE:
1. For the Atchara: Combine sugar, radish, vinegar, water, white and black pepper
2. Let set for umami develop
3. For the Bola bola: clean and devein shrimps and chop finely
4. In a mxing bowl, combine shrimps, onions, radish, ground pork, breadcrumbs eggs, carrots, black and white pepper, kinchay, garlic and Tomato Sauce Guisado
5. Form bola bola mixture into little balls and set aside
6. In a pan with oil, pan fry bola bola until golden
7. Serve with sauce
