Friday, 3 December 2010

Thai Pork Meatballs


200g lean pork mince
3 cloves garlic
2 green chillies, finely chopped
3 tbsp finely chopped spring onion
1 tsp salt
1 tsp pepper
2 tsp sugar
2 egg whites
2 tbsp very cold water
2 tsp fish sauce (nam pla)
Groundnut oil for frying
Plain flour for dusting
Place the pork mince in a processor with the egg whites and water, blend briefly, add the rest of the ingredients except the oil and flour, blend for a few seconds more.
Form into rounds about the size of a golf ball, dust each one with flour and shake off any excess.
Heat the oil over a high setting and when almost to the point of smoking, gently spoon in the meatballs and cook for about 4 minutes each batch until golden and crisp on the outside.
Serve hot with a dipping sauce.

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