Pork and Lemon Grass Balls

Name: Pork and Lemon Grass Balls
Yield: Serves 4
Cuisine: Thailand
Ingredients: 450 g (1lb) lean minced pork; ½ teaspoon salt; 4 blades of lemon grass, finely chopped; 2 tablespoons red curry paste; groundnut or sunflower oil for frying; groundnut or sunflower oil for frying; 1 teaspoon minced galangal; 1 teaspoon ground turmeric; 1–2 tomatoes, skinned and chopped; A few Kaffir lime leaves, finely shredded

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

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.

Ingredients

450 g (1lb) lean minced pork
½ teaspoon salt

Asia
Thailand
Main course
Side dish
Gluten-free
South East Asia

Method

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 2.5 cm (1 inch) hot oil in a wok, a few at a time, for 4–5 min