These little pork and prawn meatballs make lovely canapes to serve with drinks, or will serve four people as a starter or two as a main course. The recipe is from ” Lidgate’s The Meat Cookbook by Danny Lidgate and Hattie Ellis.
Ingredients
- 6 cm lemon grass outer leaves removed and finely chopped
- 1 spring onion trimmed and finely chopped
- 1 small garlic clove chopped
- 150 g cooked peeled tiger prawns
- 2 tbsps roughly chopped mint
- 2 tbsps roughly chopped coriander
- 2 tbsps roughly chopped dill
- 250 g minced pork not too lean
- 1 tsp soft brown sugar
- 2 tbsps fish sauce
- 1 tbsp olive oil for frying
Dipping Sauce:
- juice of 1/2 lime or 2 tbsps rice vinegar
- 2 tsps fish sauce
- 2 tbsps caster sugar
- 2 tbsps water
- 1/2 chilli finely chopped
Servings:
Instructions
- Put the lemon grass, spring onion and garlic in a food processor and whizz to a paste. Add the prawns and herbs and whizz again to blend into the paste. Add the pork, sugar and fish sauce and whizz once more.
- Tip the mixture onto a chopping board and knead lightly by hand to make sure the ingredients are well mixed. Bring together into a ball. Divide this into quarters and then divide each quarter into eight so you have 32 pieces in total.
- Roll each piece into a small ball and place on a plate in a single layer. Cover loosely with cling film and put in the fridge for at least 30 minutes to firm up.
- Meanwhile make the dipping sauce by stirring all the ingredients together. Place in small serving bowls.
- Heat the oil in a frying pan. When hot fry the meatballs for about 6 minutes until cooked through and browned all over. Serve with the dipping sauce.
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