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Dipping Sauce fresh coriander spring onions ginger garlic chili lime juice soy sauce sesame oil honey meatballs caster sugar fish sauce ground lean pork spring onions garlic cornflour mint fresh coriander salt oil
Viewed: 9 - Published at: 7 months agoIngredients
- Dipping Sauce
- 1 teaspoon chopped fresh coriander
- 3 spring onions, chopped fine
- 1 teaspoon grated fresh ginger
- 1 garlic clove, chopped fine
- 1 mild chili, deseeded and finely chopped (optional)
- 2 tablespoons fresh lime juice
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- Meatballs
- 50 g caster sugar
- 3 tablespoons Thai fish sauce
- 450 g ground lean pork
- 4 spring onions, chopped fine
- 1 garlic clove, chopped fine
- 2 teaspoons lemongrass, chopped fine
- 1 teaspoon cornflour
- 1 tablespoon finely chopped of fresh mint
- 2 tablespoons finely chopped fresh coriander
- salt and black pepper
- 1 tablespoon oil
Method
- For the dipping sauce, whisk all the ingredients together and set aside. Start to prepare the meatballs.
- Gently heat the sugar and fish sauce in a non-stick saucepan until the sugar has melted and mixture starts to thicken. Cool, then stir into the pork mince with the remaining ingredients mixing thoroughtly.
- With damp hands, roll into 15-20 small balls, place on a plate and chill until ready to cook.
- Heat the oil in a large non-stick frying pan and fry the meatballs for 15-20 minutes, until brown and cooked through.
- As an appetizer, serve the meatballs hot accompanied by the dipping sauce. For a main meal, serve with rice/noodles and a vegetable stir fry.
- You can also freeze the meatballs raw and cook when needed. This works well.
- Happy chopping!
