Larb Moo Tod (Larb meatballs) (untested)

larb-moo-todIngredients:

  • 1 lb (450 g) minced pork (preferably not lean)
  • 1 tbsp minced galangal (blue ginger)
  • 3 tbsp minced lemongrass
  • 1/2 bowl chopped coriander
  • 1  diced shallot (long thin one) or 2 normal
  • 1/2 tsp Chili flakes, to taste
  • 3 tbsp fish sauce
  • 1 tsp soy sauce
  • 3 tbsp lime juice
  • 1 tbsp sugar
  • 1.5 teaspoon flour
  • 2 eggs, beaten
  • 2 cups Panko bread crumbs
  • 1 tablespoon toasted rice powder

OR

  1. 5 tbsp fried and ground sticky rice

Phase 1

  1. Mix all ingredients together

Phase 2

  1. Form loosely into 1 inch balls so the edges will crisp up.
  2. Dip in beaten egg
  3. Roll in breadcrumbs
  4. Deep fry in a pot of hot oil (180°C/350°F) for about 5 mins or until golden brown. Skim off any floating bits from the oil.
  5. Drain and serve with Thai sweet chili sauce.

Serve With

  1. Lettuce and tomato slices
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