Fragrant Thai Meatballs with Peanut Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g minced pork, lean
- 1 egg (s)
- 4 medium garlic clove (s)
- 1 tablespoon, heaped curry paste, red
- 1 stalk lemongrass
- 4 coriander root (s)
- 2 stalks coriander
- 5 spring onion (s) (Thai spring onions, alternatively 1 - 2 European ones)
- 2 tablespoon lime juice
- 2 tablespoon fish sauce
- 1 teaspoon, leveled raw cane sugar
- Pepper, black, roughly ground
- 1 liter frying oil
For the set:
- leaves Coriander
- Cucumber (s), sliced
- Chilli, cut into strips
Print Recipe
Pin Recipe Instructions
- Finely chop the garlic, quarter the spring onions lengthways and cut into fine strips.
- Remove the outer, dry leaves from the lemongrass and cut 6 - 7 cm of the thick end piece into extremely fine rings, then chop finely. Clean the coriander root, then chop it very finely. Cut the coriander stalks and greens into fine strips.
- Mix the egg with the curry paste to a mass and mix with the chopped seasoning ingredients into the meat. Season with fish sauce, lime juice, sugar and pepper. Chill for 2 hours.
- Shape the mixture into walnut-sized balls.
- Heat the oil in a wok and fry the balls in portions (maximum 6 - 8 pieces each) at a little more than medium heat for approx. 5 - 6 minutes until golden brown. Drain on kitchen paper.
- Arrange on a platter and garnish with coriander, chilli and cucumber slices.
- Serve with the peanut sauce.
- Annotation:
- You can also make the balls with ground beef, then they will be a little firmer. You can also use unseasoned ground meat or a little richer minced pork, which the Thais like to do, because then they are particularly juicy.
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