Crispy Thai Laab Meatballs

Crispy Thai Laab Meatballs

Crispy Thai Laab Meatballs

Previous Next Recipes Crispy Thai Laab Meatballs European Print This
Serves: Makes 20 meatballs Prep Time: Cooking Time:
Nutrition facts: – calories – fat


1 tbsp raw glutinous rice (also known as sticky rice)* 

1 tbsp palm sugar 

3 tbsp fish sauce 

2 tbsp lime juice 

3 tsp chilli powder (or to taste) 

500g (1 lb) pork mince 

2 small red Asian shallots, finely chopped 

1/4 cup mint leaves, finely chopped, plus extra leaves for serving 

1/4 cup finely chopped coriander (cilantro) 

1/4 cup finely sliced spring onions (scallions)

vegetable oil for deep frying 

cucumber slices, to serve 



Toast the rice in a dry frying pan over high heat until golden brown. Use a mortar and pestle to ground the toasted grains to a fine powder. 



To make a seasoning/dipping sauce, in a small bowl, mix half the rice powder with the palm sugar, fish sauce, lime juice and chilli powder. Set aside for later. 



In a large bowl, add the pork mince, shallot, mint, coriander, spring onion and the remainder of the rice powder. Add three-quarters of the spicy seasoning sauce you made earlier (reserve the remainder and serve as a dipping sauce). Mix well and form into small bite-sized meatballs. 



Fill a wok or saucepan about one-third full with oil. When the oil is hot, add the meatballs in batches and cook for about 3 minutes or until golden and cooked through. Drain on paper towel. Serve warm with extra mint leaves, cucumber and the reserved dipping sauce. 




*NOTES –  

  • Using glutinous or sticky rice will give you a softer rice powder. If glutinous rice is unavailable you can still use regular long grain rice to add a similar toasty flavour with a slightly crunchier texture 

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