Haven’t posted a recipe for a while but here’s an absolute cracker – laap tord or spicy Thai-style meatballs. Great as a snack/appetiser or as a part of a Thai meal and surprisingly easy to make. (We realise not all ingredients will be available so suitable alternatives have been suggested below.)
Your ingredients with alternatives suggested below for those you can’t find Ingredients:
300g minced pork
2 tbsp lemon juice
2 tbsp fish sauce
Ground chilli as desired (Ground, dried, red chillies are best)
2 tbsp ground, roasted rice (1)
6 kaffir lime leaves, sliced (Frozen or dried will work)
2 leaves of long-leaf coriander (2) (regular coriander and/or mint is fine)
5 shallots or small red onions
Vegetable or soya oil for frying
Fresh vegetables as desired
(1) Simply dry roast some uncooked rice grains in a pan until browned then lightly pound with a mortar and pestle. Note, you’re aiming for crumbs rather than powder.
(2) Seems to be also known as culantro (rather than cilantro) and while we admit it’s hard to find, regular coriander is fine.
Prepare all your various ingredients in advance Preparation and cooking:
Combine the minced pork, lime juice, fish sauce and flour.
Add finely chopped kaffir lime leaves, spring onions, coriander, chilli and shallots and mix well. (They’re eaten spicy in Southeast Asia but chilli quantities are entirely up to you.
Shape into small balls.
Leave in the fridge for 30 minutes or so in order for the pork and the condiments to stick well together. This stops the balls from breaking up when frying.
Heat the oil at a high heat in a pan or wok. When the oil is very hot turn the heat down to medium-low. Carefully add the marinated pork and fry until golden brown on each side. (Don’t fry it over too high a heat or the roasted rice will burn.
When evenly browned, place on a plate and serve. The decoration is up to you but mint leaves go well, perhaps with crispy white cabbage and toasted chillies.
Tip: we always cook a trial ball first and taste to check seasoning levels, (lemon juice, chilli, fish sauce etc).
Should make between 12 and 15 balls depending on their size As well as cooking in her spare time, our award-winning guide and Thailand manager Wi also leads many of our Thai tours. (Getting a few more of her recipes while you’re sitting in the minibus is a distinct possibility!)
