I cooked this over a little charcoal stove on the mud floor ‘kitchen’ of a bamboo hut. It belonged to the chief of a hill tribe on the Burmese border, in north-eastern Thailand. So you shouldn’t have any trouble at all preparing this tasty dish in your kitchen at home.
Put all the ingredients, except the oil, into a bowl and mix well together. Use your hands and shape into walnut-size balls. Deep-fry in about
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