Name: Thai-style Fried Meatballs
Yield: Serves 4–5
Cuisine: Thailand
Ingredients: 1 tablespoon fish sauce or light soy sauce; 2 teaspoons sugar; 2 tablespoons finely chopped garlic; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 110 g (4 oz) minced fatty pork; 110 g (4 oz) lean minced beef; plain flour for dusting; 1 egg white; 2 tablespoons very cold water; 400 ml (14 fl oz) groundnut (peanut) oil, for deep-frying; 3 tablespoons finely chopped fresh coriander; 2 tablespoons finely chopped spring onions

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Walking through the streets of Bangkok, one is constantly, and pleasantly, aware of the exotic fragrances and mouthwatering odours characteristic of Thai cooking. The essences of the cuisine emanate from the many small restaurants and street-stall kitchens that line the thoroughfares.

Street vendors sell an assortment of fish cakes, snacks and meatballs, and I first tasted this dish at one of those stalls. What makes them so savoury are the spices blending so nicely into the succule