Larb Moo Tod (Larb meatballs) (untested)
Ingredients:
- 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
- 5 tbsp fried and ground sticky rice
Phase 1
- Mix all ingredients together
Phase 2
- Form loosely into 1 inch balls so the edges will crisp up.
- Dip in beaten egg
- Roll in breadcrumbs
- 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.
- Drain and serve with Thai sweet chili sauce.
Serve With
- Lettuce and tomato slices