Pork and Lemon Grass Balls

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

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.


  • 450 g (1lb) lean minced pork
  • ½ teaspoon salt
  • 4 blades of lemon grass, finely chopped
  • 2 tablespoons red curry paste
  • A few Kaffir lime leaves, finely shredded
  • 1–2 tomatoes, skinned and chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon minced galangal
  • groundnut or sunflower oil for frying


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 minutes, until golden brown. Serve with steamed rice.