Thai meat balls

Thai meat balls

Luk chin nua

By
From
South East Asian Food

Ingredients

Quantity Ingredient
3 garlic cloves, smashed and chopped
2 coriander roots, chopped
1/2 teaspoon ground pepper
250g finely minced pork
250g finely minced hamburger steak
2 tablespoons finely chopped onion
1 tablespoon fish sauce
oil, for deep-frying
1/2-1 tablespoon chopped coriander leaves, for garnish

Method

  1. In a mortar or a food processor attachment, pound the garlic, coriander roots and pepper to a paste. Combine all the ingredients, mix well and form into small meat balls or large hamburgers (the hamburger version is a Western adaptation). As small meat balls, they should be thinly coated with flour and deep-fried in plenty of hot oil until brown, then drained. As hamburgers they should be formed into patties and cooked on both sides on a lightly greased griddle or in a frying pan. In either case, garnish with coriander leaves and serve accompanied by cucumber relish or sweet chilli sauce.
Tags:
SBS
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