Ingredients
Equipment
Method
Making the meatballs
- In a large bowl, add the ground meat, mayonnaise, mustard, sambal oelek, ketjap manis, breadcrumbs, corn starch, salt, and pepper.
- Wearing gloves, mix all the ingredients together thoroughly.
- Shape them into 6 even-sized meatballs. Each ball should weigh approximately 120grams (4.25oz)
- Dredge the balls through some flour; just a light coating is all you need.
- Place the meatballs in the fridge for 30 minutes.
- In a large Dutch oven, heat up the butter.
- On high heat, brown the meat balls on all sides
- When the meatballs are browned on all sides, lower the heat to low, and put the lid partially on the Dutch oven. (You want a little bit of a crack, to make sure the steam escapes. Let the meatballs simmer for 15 - 20 minutes, turning them occasionally.
- Remove the meatballs from the pan, let them cool off. Put them in the fridge for 60 minutes; you want them to be completely cold when you fry them.
Shaping the berenklauw
- Cut all the onions into even disks, approximately 1½ cm (⅝ inch) Peel the outer papery skin from each of the disks of onion rings. You want to use the two outer, and one center disk of each of your onions.
- Cut your meatballs into four even slices. Make sure you keep them together in the right order.
- Place one of the ends of the meatball on a skewer.
- Add one of the outer disks of your onion. You may have to trim a few layers off, if the onion is significantly larger than your meatball; you want the diameter of the meatball and the onion ring to be approximately the same.
- Add the next disk from the meatball to the skewer, then add the center disk from the onion. Again, you may have to trim a few layers off, if the onion is significantly larger than your meatball; you want the diameter of the meatball and the onion ring to be approximately the same.
- Add the next slice from the meatball to the skewer, and add one of the outer disks of your onion.
- Add the last slice of your meatball, and push them together a bit; you don't want there to be large gaps between the onions and meat.
- Repeat for the other meatballs and onions.
Frying the berenklauwen
- In a large, heavy, Dutch oven (or a deep fryer), heat your oil to 175ºC (350F)
- Fry up the berenklauw for 4 minutes. Depending on the size of your pan / fryer, you may only be able to fry 1 or 2 at a time.
- Let them drain on some paper towel, and serve with some peanut sauce.
