Appon's Thai Food Recipes

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'Laab' Fried Pork Balls ( Laab Mu Tod )

laab-fried-pork-balls.jpg

The problem with the traditional version of this recipe, is that the laab flavors are lost in the frying. You end up with fried meatballs, without the nutty citrus flavor, only the spiciness survives.
Well, trying to recreate the KFC Laab Chicken gave me an idea. Add the nutty citrus flavors back in as a seasoning powder dusted on at the end! Dusting the flavors on, really makes a world of difference to this recipe, do try to get hold of the dried lime powder.
The nutty flavor in laab dishes comes from pounded, toasted sticky rice. A common ingredient in Thailand.
Goki flour, is a Thai brand of tempura flour, if you can't find it use wheat flour and a pinch of salt for some flavor.

laab-fried-pork-ball-ingredients.jpg

Ingredients
200 gms Pork Mince
3 Tablespoons Goki Flour
1 Tablespoon Pounded Toasted Sticky Rice
1 Tablespoon Chilly Powder
1 Tablespoon Lime Juice
3 Tablespoons Fish Sauce
1 Tablespoon Chopped Spring Onion
1 Tablespoon Chopped Mint
1 Tablespoon Chopped Parsley
1 Tablespoon Chopped Garlic
1 Tablespoon Red Onion
Oil for frying

Ingredients for the Dusting Powder
1 Tablespoon Pounded Toasted Sticky Rice (See description)
1 Tablespoon Dried Lime Powder
1 Pinch Salt

laab-fried-pork-ball-frying.jpg

Preparation
1. Mix the meat ball ingredients together.
2. Form into small balls with your hands, 2cm across is fine, don't make them too big or they won't cook properly before the outside burns.
3. Fry with oil on a low heat for 4-7 minutes until golden on the outside.
4. Drain well on kitchen paper.
5. Mix the dusting ingredients together and liberally sprinkle it over the pork balls.
6. Serve immediately.

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This page contains a single entry from the blog posted on February 9, 2013 7:14 AM.

The previous post in this blog was Seafood Fried Rice ( Koa Pad Rom Mid Tala ).

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