Wetha, nga, pazoon lone kyaw

Wetha, nga, pazoon lone kyaw

Fried pork, fish or prawn balls

By
From
The Complete Asian Cookbook
Makes
30
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1-2 onions, finely chopped
1 fresh green chilli, seeded and finely chopped
1/4 teaspoon ground turmeric
1 tablespoon fresh coriander leaves, finely chopped
salt, to taste
plain flour
oil, for frying
500g lean pork meat
or 500g skinless, boneless fish fillets
or 500g raw prawns, peeled and deveined

Method

  1. Mince the pork, fish or prawns through the fine blade of a mincer. Add all the remaining ingredients, except the flour and oil, and mix well to combine. Take a tablespoonful of the mixture at a time and shape into little balls. Roll the balls in the flour to coat.
  2. Heat the oil in a wok or large heavy-based frying pan and cook the balls, in batches, turning often, until golden.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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