Asian pork meatballs
Mon, March 31 2008
2 tbsp clear honey
3 tbsp fish sauce
450g minced pork
4 spring onions , finely chopped
1 small garlic clove , crushed
2 tsp lemon grass , finely chopped
1 tsp cornflour
1 tbsp finely chopped fresh mint
2 tbsp finely chopped fresh coriander
olive oil for frying
3 tbsp fish sauce
450g minced pork
4 spring onions , finely chopped
1 small garlic clove , crushed
2 tsp lemon grass , finely chopped
1 tsp cornflour
1 tbsp finely chopped fresh mint
2 tbsp finely chopped fresh coriander
olive oil for frying
For Oriental dipping sauce
1 tsp chopped fresh coriander
3 spring onions , finely sliced
2 tbsp lime juice
2 tbsp light soy sauce
1 tsp sesame oil
Method
1 tsp chopped fresh coriander
3 spring onions , finely sliced
2 tbsp lime juice
2 tbsp light soy sauce
1 tsp sesame oil
Method
1. Make the meatballs. Gently warm the honey in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool.
2. Put pork in a bowl and fold in honey syrup, spring onions, garlic, lemongrass, cornflour, mint and coriander. Mix and season with salt and lots of black pepper.
3. Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 mins. To make the sauce, mix all the ingredients together, then set aside.
4. Brush the balls with olive oil and fry for 3-4 mins each side. Serve with the sauce.
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