Summary

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

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Instructions

1. Finely chop the garlic, quarter the spring onions lengthways and cut into fine strips.
2. 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.
3. 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.
4. Shape the mixture into walnut-sized balls.
5. 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.
6. Arrange on a platter and garnish with coriander, chilli and cucumber slices.
7. Serve with the peanut sauce.
8. Annotation:
9. 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.