Yield: 24 Servings
|½ pounds||Ground pork|
|¼ pounds||Ground beef|
|10 \N||Black peppercorns or|
|½ teaspoon||Cracked black pepper|
|4 \N||Coriander roots|
|6 \N||Cloves garlic; minced|
|½ teaspoon||Ground nutmeg|
|2 \N||Green onions; finely chopped|
|2 tablespoons||Fish sauce (nam pla)|
|2 tablespoons||Chopped cilantro|
|2 \N||Eggs; beaten|
|\N \N||Flour for coating; vegetable oil for deep frying Chili sauce for dipping|
Preparation time: 25 minutes Cooking time: 20 minutes This recipe is from "The Original Thai Cookbook," by Jennifer Brennan.
1. Combine meats together in medium bowl. Set aside.
2. Combine peppercorns or cracked pepper, coriander roots and garlic in mortar or small food processor fitted with metal blade. Pound with pestle or process mixture to a fine paste. Add to meat mixture. Add remaining ingredients to meat; stir until well incorporated. Form mixture into 1-inch balls. Put flour in shallow bowl; roll meatballs in flour to coat.
3. Heat vegetable oil in wok or large fry pan until very hot. Add three to four meatballs to oil at a time; fry, turning occasionally, until golden brown, about 5 to 6 minutes. Remove meatballs to paper towels to drain.
Repeat with remaining meat. Serve with homemade or bottled chili sauce for dipping.
Nutrition information per serving: Calories ...... 57 Fat ............ 5 g Cholesterol .. 25 mg Sodium .... 130 mg Carbohydrates .. 1 g Protein ........ 3 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Aug 1, 1997