Mini Thai Pork Balls Recipes

Ingredients :

500g (1 lb) minced pork (not too lean)

1 egg, lightly beaten

1/2 cup (40g / 1.4 oz) fresh white breadcrumbs

2 spring onions, finely sliced

3 tbsp chopped canned water chestnuts

2 tbsp chopped fresh mint

2 tbsp chopped fresh coriander

2 tsp grated fresh ginger

1/2 tsp finely grated lime rind

1 tbsp fish sauce (nam pla)

2 tsp sweet chili sauce

1/4 cup (60ml / 2 fl oz) sweet chili sauce, extra

2 medium Lebanese cucumbers, chilled

1/2 cup (80g / 2.7 oz) finely shredded carrot

Method :

Preheat the oven to hot 210C (415F / Gas 6-7). Place the pork in a large bowl and add the egg, breadcrumbs, spring onions, water chestnuts, mint, coriander, ginger, lime rind, fish and chili sauces. Mix thoroughly to combine. Form heaped teaspoonful of the mixture into balls and, using damp hands, flatten slightly. Place on a lightly oiled tray. Bake for 20 minutes, or until cooked. Brush warm balls with the extra chili sauce. Trim ends from cucumber and cut remainder into 5mm (1/4 inch) slices; place on a serving plate. Place the cooked balls on cucumber and top with carrot. Garnish with chili slices, if desired.

Do ahead - Uncooked balls can be made up to 6 hours ahead and refrigerated, covered. Cook and assemble just before serving time.

Makes 30

#Ads - Get the above cooking ingredients here at discounted price