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
Flavor explosion, my new fave
Easy to make, these were unbelievably delicious. All the strong flavor of larb…. Heavenly meatballs. I’ll be making these regularly now. Thanks so much…
meatballs thailand