Ingredients
450g minced pork
4 cloves garlic (finely chopped)
2 tbsp fresh coriander (finely chopped)
1 tbspz Mai Siam Fish Sauce
3-4 red chillies (finely chopped)
2 tbsp cold water
1/2 tsp salt
1/2 tsp pepper
2 tbsp finely chopped fine beans (optional)
plain flour for dusting
Sweet & Sour Dipping Sauce:
3-4 Birds Eye chillies (finely chopped)
1 tsp sugar
2 tsp Mai Siam Fish Sauce
1 tsp water
Juice of 1 lime
1/6th red onion (finely chopped)
Cooking Method
Step 1
Place all ingredients into a food processor and blitz to incorporate the mixture. Transfer the mixture to a glass mixing bowl, clingfilm and refrigerate for at least 2 hours.
Step 2
Wet hands before forming the mixture into balls the size of a walnut. Keep dipping your hand into the water when forming each ball.
Step 3
Heat oil in a deep wok until it is hot.
Step 4
Slide half the meatballs into the hot oil and cook until golden brown, stirring constantly for even colour. This should take about 5 minutes.
Step 5
Remove with slotted spoon and drain on kitchen paper. Serve immediately with dipping sauce.
Step 6
Makes 15 - 18 meatballs
