450 g (1 lb) lean minced pork or beef
15 ml (1 tbsp) chopped garlic
1 stalk lemon grass, finely chopped
4 spring onions, finely chopped
15 ml (1 tbsp) chopped fresh coriander
30 ml (2 tbsp) red curry paste
15 ml (1 tbsp) lemon juice
15 ml (1 tbsp) fish sauce
1 egg
salt and freshly ground black pepper
rice flour for dusting
oil for frying
sprigs of coriander, to garnish
15 ml (1 tbsp) chopped garlic
1 stalk lemon grass, finely chopped
4 spring onions, finely chopped
15 ml (1 tbsp) chopped fresh coriander
30 ml (2 tbsp) red curry paste
15 ml (1 tbsp) lemon juice
15 ml (1 tbsp) fish sauce
1 egg
salt and freshly ground black pepper
rice flour for dusting
oil for frying
sprigs of coriander, to garnish
For the peanut sauce
15 ml (1 tbsp) vegetable oil
15 ml (1 tbsp) red curry paste
30 ml (2 tbsp) crunchy peanut butter
15 ml (1 tbsp) palm sugar
15 ml (1 tbsp) lemon juice
250 ml (8 fl oz) 1 cup coconut milk
15 ml (1 tbsp) red curry paste
30 ml (2 tbsp) crunchy peanut butter
15 ml (1 tbsp) palm sugar
15 ml (1 tbsp) lemon juice
250 ml (8 fl oz) 1 cup coconut milk
method
1. Make the peanut sauce. Heat the oil in a small saucepan, add the curry paste and fry for 1 minute.
2. Stir in the rest of the ingredients and bring to the boil. Lower the heat and simmer for 5 minutes, until the sauce thickens.
3. Make the meatballs. Combine all the ingredients except for the rice flour, oil and coriander, and add some seasoning. Mix and blend everything together well.
4. Roll and shape the meat into small I balls about the size of a walnut. Dust the meatballs with rice flour.
5. Heat the oil in a wok until hot and deep fry the meatballs in batches until nicely browned and cooked through. Drain on kitchen paper. Serve garnished with sprigs of coriander and accompanied with the peanut sauce.
2. Stir in the rest of the ingredients and bring to the boil. Lower the heat and simmer for 5 minutes, until the sauce thickens.
3. Make the meatballs. Combine all the ingredients except for the rice flour, oil and coriander, and add some seasoning. Mix and blend everything together well.
4. Roll and shape the meat into small I balls about the size of a walnut. Dust the meatballs with rice flour.
5. Heat the oil in a wok until hot and deep fry the meatballs in batches until nicely browned and cooked through. Drain on kitchen paper. Serve garnished with sprigs of coriander and accompanied with the peanut sauce.
serving amount
serves 4 - 6
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