Fragrant Thai meatballs with peanut sauce

Ingredients for 1 servings:

• 400 g lean minced pork
• 1 egg(s)
• 4 medium-sized garlic cloves
• 1 tbsp, heaped curry paste, red
• 1 stalk of lemongrass
• 4 coriander roots
• 2 stalks of coriander
• 5 spring onions (Thai spring onions, alternatively 1 – 2 European)
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 1 tsp, leveled raw cane sugar
• Black pepper, coarsely ground
• 1 liter of frying oil
• Coriander leaves
• Cucumber(s), sliced
• Chili, cut into strips

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

makes about 35 pieces

Finely chop the garlic, quarter the spring onions lengthwise and cut into fine strips. Remove the dry outer leaves from the lemongrass and cut 6-7 cm of the thick end into wafer-thin rings, then finely chop. Clean the coriander root and chop very finely. Cut the coriander stems and leaves into fine strips. Mix the egg with the curry paste until smooth, then mix with the meat along with the chopped seasonings. Season to taste with fish sauce, lime juice, sugar, and pepper. Chill for 2 hours. Form the mixture into walnut-sized balls. Heat the oil in a wok and fry the balls in batches (maximum 6-8 each) over slightly above medium heat for about 5-6 minutes until golden brown. Drain on kitchen paper. Arrange on a platter and garnish with coriander, chili, and cucumber slices. Serve with the peanut sauce. You can find the recipe here: https://www.chefkoch.de/rezepte/1263401231600242/Erdnusssauce.html Note: You can also make the balls with ground beef, which will make them a bit firmer. You can also use unseasoned minced pork or slightly fattier ground pork; Thais like to do this, as it makes them especially juicy.