Name: Hot and Sour Pork and Chicken Meatballs
Yield: Serves 15-20 as Canapés or 4-6 as a Main Course
Ingredients: 675 g/1½ lb minced pork; 225 g/8 oz boneless skinless chicken breasts or thighs; 5 large cloves garlic; 5-6 cm/2-2½ in piece fresh ginger; 6 teaspoons tom yum sour shrimp paste (available from oriental grocers); 6 rounded tablespoons coconut milk powder; handful fresh coriander leaves; 4-6 fresh kaffir lime leaves (optional); salt; juice of 1 lemon

Preparation info

Serves
15-20

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

I devised these meatballs to be eaten as canapés at the launch party for a friend’s book about Indo-China; they were to bring back memories for all the old Indo-China hands. As it was a large gathering, I made 550 little meatballs and they disappeared astonishingly fast.

If you serve the meatballs as a main course, accompany them with Chinese noodles and steamed, sliced spring greens with soy sauce.